Pizza, Pasta & Italian Food Magazine - July 2026 - Issue 234

Welcome

Sometimes a publication takes on a life of its own… which is why I’m so proud of our biggest EVER mid-year issue. While the decline in magazine consumption is challenging and, for me, incredibly sad, I am determined to buck this trend. Across our print and digital platforms, we are delivering you 72 pages of superb content, interviews, news and features. All things are cyclical – and I hope to be here when mags boom once more.

So, what is there to enjoy? Well, the PAPA Awards are fewer than five months away – have you submitted your business or product?

A ‘Tomatoes special’ connected with six businesses to discuss the market, geopolitical strategies, NPD and long-term goals. Plant based & free from continue to be hugely relevant – find out why. The preview section is packed, our focus on rosè wine insightful… and, well, there’s not enough space here for the rest. We can only produce this level of excellence with your support.

Thank you so much!

ALEX BELL - EDITOR alex@jandmgroup.co.uk

REGULARS

4 News

68 Index of suppliers & Classifieds

PAPA AWARDS 2026

14 The countdown to the 5 November 2026 event is officially on

PREVIEWS

22 Our exclusive coverage of the European Pizza Show begins

28 The London Food & Drink Festival is sure to be a floor filler

INSIGHT

30 A focus on quality: the Brakes Authentic Italian range

PASTA FOCUS

32 Saucerer has an exciting new flavour, with a twist!

PIZZA SCHOOLS

34 Eurostar Commodities introduces an inspirational space

TOMATOES

38 We discuss the upcoming harvest with the Mutti team

42 A Japanese partnership is an exciting portent at Silbury

44 Enjoy the expertise of La Locanda’s Maurizio Bocchi

48 The Salvo philosophy remains simple: provenance the priority

50 It’s all about foodservice and adaptability at Cirio

52 Supplier Mammafiore looks at the market’s direction of travel

WINE

56 Rosato is not just for summertime, says columnist Mel Leyshon

58 La Genisia & Cantina Ventiventi are wineries sure to excite

PLANT BASED & FREE FROM

60 Julienne Bruno’s range fills key roles in the kitchen

62 Seggiano products are designed to bring pasta to life!

64 Unique and ambitious, we caught up with One Planet Pizza

We cover new appointments, the latest key industry data, young talent making a mark, the growing power of franchising and so much more.

Eating-out market undergoing major change

The UK eating out market is forecast to reach £102.8bn in value in 2026, representing +1.8% growth year on year, according to the latest Lumina Intelligence Market Sizing.

While overall outlet numbers remain flat, data shows continued structural change, with growth increasingly concentrated among larger, branded and

differentiated operators. Weaker sites are exiting across multiple channels, driving a consolidation of spend.

The QSR sector is forecast to outperform the wider market, reaching £17.9bn (+1.7%), supported by its valued positioning as consumers moderate discretionary spend. Coffee, bakery and sandwich formats are also set to deliver above-market growth, with premium and scale brands benefitting from everyday usage and targeted estate expansion.

By contrast, service-led restaurants, pubs & bars are showing modest revenue growth despite declining outlet numbers, highlighting sales concentration among stronger operators. Across all channels, LI’s Operator Data Index notes a clear shift towards selective, format-led expansion, with value perception and clear customer propositions a priority.

April showers impact hospitality hard NEWS

Britain’s leading hospitality groups saw like-for-like sales fall by 0.4% in April, as consumers tightened their spending, the latest NIQ RSM Hospitality Business Tracker reveals.

It is the Tracker’s third month out of four for negative growth, which is produced by NIQ, powered by CGA intelligence, in association with RSM. It continues a challenging start to 2026 for managed groups, with relentless pressure on costs.

Restaurant & pub sectors were broadly flat in April. Restaurant sales were 0.1% ahead of the same month in 2025 – a marked downturn from March, when they achieved growth of 2.5% – while pub sales fell by 0.2%.

This is the first negative month for pubs since the start of last year, reflecting tough comparisons with a sunny and warm April in 2025. Cooler and wetter weather left gardens and terraces in some parts of the country empty last month, including over the crucial Easter weekend.

Meanwhile, the bar sector continued a long run of soft trading, with like-for-like sales dropping by 5.8% to make April the weakest month since October. Bar closures for the likes of Revolution and Brewdog highlight the pressure on this sector.

Karl Chessell, director - Hospitality Operators and Food, EMEA at NIQ, said: “After a tough start to 2026, hospitality groups’ like-for-like growth has now been below inflation for 12 straight months. With key operating costs so high and consumer

The LI Menu Tracker also reveals a cautious hospitality sector, as restaurants, pubs and coffee shops protect margins.

Across restaurants and pubs, operators are prioritising cost control and margin protection over expansion. Menus are being streamlined, with growth deliberately constrained as brands focus on simplifying operations.

Rather than increasing core menu prices, operators are quietly driving incremental spend through sides, desserts and extras. These categories offer higher margins and are perceived as discretionary, allowing consumers to trade up without feeling penalised.

NPD is doing the heavy lifting on profitability. Premium-priced new dishes refresh menus and improve margins, while keeping same-line inflation low on core items and maintaining value perceptions.

spending restricted yet further by the impacts of high oil prices, trading conditions won’t be getting easier anytime soon. The confidence of businesses and individuals alike is running low and pub operators in particular will be hoping for brighter weather to tempt people out and stimulate spending over the summer.”

Saxon Moseley, head of leisure and hospitality at RSM UK, said: “It’s hard to ignore the growing impact that the conflict in Iran is having on consumer confidence, with discretionary spending increasingly constrained by higher petrol prices. There is also concern that a potential Labour leadership challenge will bring further uncertainty, which has already nudged up mortgage rates and risks sending the wrong signal to consumers.”

Seven-up celebration at Angelina

Dalston’s Angelina marks its seventh birthday with a decisive chapter: a new Kondate-style menu, a refined leadership trio and renewed focus on improvement, innovation and seasonality.

Since opening in 2019, Angelina has become one of London’s most distinctive neighbourhood restaurants, earning critical acclaim for menus shaped by Japanese and Italian influences. For founders Joshua Owens-Baigler, Amar Takhar and Laura Horta, the seven-year milestone is an opportunity to sharpen and evolve.

“We always want to challenge ourselves before change is forced on us,” said Owens-Baigler. “After such an exciting 2025, with our strongest year yet in Dalston and the opening of Osteria Angelina, this felt like the right moment to build on that momentum. Kondate gives us more room to respond to the seasons and ideas coming out of the kitchen, while staying true to the restaurant Angelina has always been,”

Angelina’s Kaiseki-style tasting menu has been replaced by one grounded in the Japanese tradition of Kondate: composing a meal with harmony and rhythm, while allowing room for spontaneity, flexibility and change. Head chef Khanh Tran-Thanh is expressing that approach. Having been part of the Angelina team for five years, Khanh brings precision, a delicate touch and simple aesthetic to the kitchen.

The multi-course seasonal menu is served in five sections: Antipasti, Crudo, Pasta, Binchotan and Dolci. The emphasis is on wild flavours, clarity and restraint. A pasta course of Raviolo, Asparagus & Yuzu features a green sauce of wild garlic, nettle and cavolo nero with white asparagus. A Pile of Spring salad features foraged leaves, herbs and flowers including borage, wild spinach, dandelion, landcress, gorse and redcurrant flowers.

Citrus flavours complement seasonal ingredients in crudo dish Hamachi, Rhubarb, Kumquat and in a sorbet and granita, Apple, Yuzu & Sorrel. A main course of Pork Pluma, Scallop with Bitter Greens & Salsa Rossa is cooked over Binchotan and accompanied by Rice, Butter & four-year-old Parmesan.

The menu also pays homage to key suppliers. Foraged British produce from Bello Wild Food features throughout, while artisanal fruit vinegars from Pojer e Sandri in the Dolomites bring lift and complexity. Elsewhere, the kitchen’s tare cooking stock is enriched with cold-pressed quince concentrate from the same region, underscoring Angelina’s long-standing interest in layering Japanese technique with carefully sourced Italian ingredients.

In the kitchen, Tran-Thanh continues as head chef after stepping into the role last year. Front of house is led by general manager Andrea Marino, who joined from LIMA Shoreditch, having worked at Jason Atherton’s City Social. Head sommelier

Elio Machine, formerly of Claude Bosi at Bibendum, oversees the wine list at Angelina and sister restaurant Osteria Angelina. The wine programme remains uniquely Angelina, with a particular focus on Italian indigenous grape varieties and bottles that reflect the restaurant’s distinct point of view. Alongside labels selected to sit naturally with the food, the list includes wines unavailable anywhere else in the UK, imported especially for Angelina. Highlights include its own private collection Durello Metodo Classico Non Dosage 2020, produced in collaboration with Fongaro, based in the Lessini Hills of Veneto. Credit:

Toque d’Or finalists rise to the challenges

This year’s Nestlé Professional Toque d’Or Grand Finals Week explored the breadth of career opportunities across hospitality via a series of immersive industry challenges.

Taking place in two contrasting environments – the agricultural Lyndon Estate, which is farmed by the Conant Farming Company, and the fast-paced live events backdrop of The O2 – it brought together six Back of House (BOH) and six Front of House (FOH) finalists for handson experiences reflecting key trends.

Now in its 38th year, the competition bridges the gap between education and industry by giving students real-world opportunities to develop technical skills, confidence and commercial awareness.

This year’s competition themes of cultural fusion, diversity and innovation were woven throughout the challenges.

First up, they travelled to the Lyndon Estate to learn about regenerative farming, provenance, viticulture and sustainabilityfocused practices. Working in BOH and FOH pairs, competitors had to prepare and serve a two-course lunch using seasonal ingredients, while demonstrating knowledge of wine pairing, engagement and sustainable hospitality practices.

Finalists were assessed on technical ability, teamwork, communication and their capacity to deliver a memorable experience, with judges looking for calm leadership and attention to detail.

James Green, director at Conant Farming, said: “It was wonderful to welcome 12 engaging finalists to discuss our sustainable approach to food production and regenerative farming techniques that improve our soils and farmed environment. We also looked at how food production and improving the natural environment can work together.

The following day, finalists stepped into live events hospitality during a challenge hosted at The O2, in partnership with Levy UK and Bubble CiTea.

It focused on organisation creativity and service delivery. BOH competitors were tasked with producing two dishes – venison-based and plant-based –showcasing versatility, seasonality and strong technical execution, while balancing hot and cold prep methods.

FOH finalists had to present a fourdrink menu inspired by Bubble CiTea, incorporating products including Carnation, Nescafé and Maggi. Competitors were required to demonstrate creativity and commercial thinking.

Judges assessed finalists on flavour, presentation, consistency and communication, alongside their ability to respond to the pressure and pace of a major events environment.

There were also talks from Levy chef Thierry Diagaradjou, events manager Jodie Rose and Bubble CiTea CEO Suneet Sachdeva giving students direct exposure to career pathways.

Lorenzo Viganò, managing director at Nestlé Professional UK&I, said: “Grand Finals Week is designed to challenge and inspire our finalists. The two experiences highlight the breadth of opportunities available across hospitality and foodservice, while reinforcing the importance of adaptability and collaboration across both BOH and FOH.

“The standard throughout the competition has been exceptional, and these are invaluable experiences for our finalists to build their confidence, broaden their perspectives and make meaningful industry connections.”

It all culminates at the Nestlé Professional Toque d’Or Awards Ceremony on 12 June 2026, where one BOH and one FOH winner is crowned. It also sees the return of the Nestlé Professional Green Spatula Award, launched last year in partnership with World Association of Chefs’ Societies (Worldchefs). The accolade recognises the finalists who have demonstrated outstanding commitment to sustainability.

S.Pellegrino Dinner Dialogues with legend Hamilton

S.Pellegrino has launched a global brand activation, Dinner Dialogues, featuring British F1 driver Lewis Hamilton. The company has transformed its bottle label into a series of thought provoking questions that spark conversation, connection and shared experiences – encouraging everyone to bring their best selves to the table.

At its heart is a dinner that reunites Lewis Hamilton and three of his lifelong friends. Full of shared stories and moments of connection, inspired by the questions posed by the brand.

“I’ve always loved spending time around the table with friends and family but, with my schedule, it’s not easy to find the time as often as I’d like,” said Hamilton. “Time passes so quickly, so to sit down with S.Pellegrino and some of my oldest friends and let the conversation flow was really special. It’s a reminder of how great it can be to get together, to chat openly and honestly, and that finding connections is something we should all prioritise.”

“There is no place more genuine than the table – taking a seat alongside people you love and sharing your most authentic selves. That’s S.Pellegrino’s truest brand belief, and I’m thrilled to see it come to life with Lewis Hamilton and his three lifelong friends in Dinner Dialogues,” said Elisa Gregori, global chief growth officer at Nestlé Waters & Premium Beverages.

Dinner Dialogues is a short documentary film of Hamilton engaging in an unscripted conversation with friends. Prompted by the very questions found on S.Pellegrino’s new special edition bottles – like ‘what dream have you quietly kept alive?’ – their spontaneous exchanges, personal revelations and previously

unheard stories show the power of S.Pellegrino to bring out the best in us and our connections with people, and inspire global audiences to engage in more meaningful experiences.

The campaign was directed by award-winning filmmaker Lana Wilson (produced by Capisco & Washington Square films) and developed by global creative agency Ogilvy.

S.Pellegrino will continue bringing its best to the table across major cultural events and branded experiences throughout the year, including at the Cannes Film Festival.

Watch Dinner Dialogues at youtube.com/watch?v=XoyvKfzfIak.

PBV focused on QSR franchise growth

Multi-brand franchise group PBV has officially launched to help drive and empower QSR outlets.

The group, which operates the Shah’s Halal Food chain as its flagship brand, will be made up of diverse operators, including burger joint Smashville, Halal brand Bunify, Indian street food concept Tikka Nation and street pizza brand Pizza 1889.

Leading the group is Paolo Peretti, founder of PPG franchising consultancy; Vikas Narula, founder and CEO of Tikka Nation; and Bilal Zaman, a PPG associate and finance specialist. The trio have worked with each other for a number of years, with more than seven decades of hospitality experience between them.

Narula said: “PBV Group has been created with a singular focus – to become one of the UK’s leading multi-brand franchise groups in the QSR space. We’ve brought together the right people, the right brands and the right operational expertise to make that happen. This is about building something genuinely significant in the UK food and franchise industry.

“PBV Group gives QSR brands something that’s genuinely hard to find – a structured, experienced and wellresourced group to grow alongside. We offer site identification support, operational frameworks, shared infrastructure and a leadership team that understands the realities of running food businesses at ground level.

“For brands ready to franchise or accelerate, PBV Group removes the barriers and provides the platform to scale with confidence. We’re selective about the brands we work with because we’re committed to doing this properly.”

The group is already operating three dark kitchens in Kensington, Clapham and Battersea. Three store locations have also been secured in Dorking, Ruislip and Bradford, which will operate as Shah’s Halal Foods. A fourth location has also been secured in Finchley and will operate as a Tikka Nation. The group are in negotiations for a further three sites, which they hope to open this year, and will continue to actively look for other

Gelato, ice cream and pastry equipment manufactuer Carpigiani has unveiled its new high-capacity, high-performance UF 720 soft-serve machine. This compact unit can produce soft serve, sorbet, frozen yogurt and shakes; and can produce over 1000, 75g soft-serve portions an hour –making it the perfect, versatile machine for operators wanting to boost production without compromising on space.

Paul Ingram, MD at Carpigiani UK, said: “We are delighted to offer the UF 720 soft-serve machine. At just 56cm wide, it incorporates the advanced technology of the UF 920 but adapted into a smaller, spaceefficient design. We believe this is a game-changer, as it makes high production more accessible to those with limited space.”

For flexibility, the UF 720 has two separate refrigeration systems and user interfaces, meaning

additional locations within London.

Peretti added: “Our target is to have 30 franchise sites across multiple brands within five years, and we believe we have a clear, structured roadmap to get there.”

Zaman said: “QSR is competitive but more importantly it is a thriving sector and that’s down to the shift in consumer behaviour. Lunch breaks are now shorter, the expectations of speed are higher and technology is expanding the market every year. It is an exciting space – one me and the team are extremely proud and excited to be a part of.”

Twinning is winning for Carpigiani

each side can run independently (or just one side can be used).

A choice of two models is available:

* The gravity feed with two 16 litre tanks that can produce up to 692, 75g portions per hour using both tanks, and an overrun of up to 40%.

* The pump feed model with two 11l tanks. Thanks to its pressurised steel pump with advanced gears, it can produce up to 1040, 75g portions per hour (again, using both tanks) for outstanding performance even when demand is at its peak. The more advanced pump feed system also allows operators greater flexibility as an overrun of 40-80% can be achieved.

The UF 720 can be further configured, with a choice of door style and cooling method. Opt for a twin twist door – which accommodates the lowering of the left and right levers to dispense single flavours, with the central

lever dispensing a mix of the two – or two independent doors, allowing different programmes simultaneously. Both are available as a star door, allowing for use of the new nozzles and single-portion kit.

For info, contact sales@carpigiani.co.uk or visit carpigiani.co.uk.

Buffalo takes a stance with oven duo

Described as fast, powerful and reliable, Buffalo has launched two high-speed ovens for a quicker service.

Blending intelligence with performance, the Buffalo High Speed Oven (JD340) and the Buffalo High Speed Convection Oven (JD457) provide advanced cooking solutions at an accessible price point, as Mark Conron, group head of customer communications at Nisbets UK, explained: “Available at an entry-level price, these ovens mark a new age in accelerated cooking, delivering the same high performance and reliability customers expect from Buffalo.

“Both of these new ovens have undergone rigorous testing to ensure they meet Buffalo’s high standards and come with a two-year parts & labour warranty to give operators piece of mind.”

The High Speed Oven uses tuned impingement, microwave and convection technology to cook up to 12 times faster than conventional options. Simplicity and ease of use are at its heart, with

a plug-and-play design that enables operators to get started immediately. From here, select the desired time and temperature from the icon-driven, programmable touchscreen or choose one of your own uploaded cooking profiles.

With a ventless design, this is a compact addition to countertops, seamlessly cooking high-quality food every time. Plus, to ensure grab-and-go services keep pace with orders, Buffalo’s High Speed Oven comes with built-in diagnostic testing, offering fuss-free maintenance and minimising downtime.

The Buffalo High Speed Convection Oven can cooks paninis in just one min, 40 secs. Combining powerful forced convection with high velocity air impingement, it speeds up output while maintaining exceptional quality. Again, ease of use is prioritised, with Wi-Fi cloud connectivity and a USB port that make it easy to update menus and share recipes – ideal for consistency, especially across multiple sites.

It also minimises heat-up times, thanks to a holding function which keeps the oven at temperature between cycles.

Both ovens are simple to clean, thanks to wipeable stainless steel cavities with rounded interior edges.

Check out nisbets.co.uk.

SKOPE Refrigeration brings the smart connectivity

Hubbard Systems is placing the spotlight on the connected capability of SKOPE refrigeration, with SKOPE-connect™ bringing smart refrigeration control as standard across SKOPE products available to the UK foodservice market.

Designed to give operators greater visibility and control over their refrigeration estate, SKOPE-connect™ allows users to monitor and manage key functions directly from a smartphone. Through the app, operators can view temperature performance, control lighting, monitor door openings, track energy consumption and access usage data.

With instant access to live temperature readings and the ability to export months of HACCP data free of charge, SKOPE-connect™ helps simplify food safety compliance while reducing the reliance on manual checks. The app also allows businesses to set ideal storage temperatures for different products, receive temperature alerts, and access on-screen advice designed to help

protect stock, reduce unnecessary energy consumption and minimise downtime.

The system is available across all SKOPE refrigeration ranges – including the ReFlex and ActiveCore – bringing connected control to a wide range of storage, display and preparation refrigeration applications.

For multi-site operators, connected refrigeration has become an important part of maintaining consistency, reducing operational risk and improving efficiency. By making these tools easily accessible through a smartphone app, SKOPE gives practical control over day-to-day refrigeration performance.

Martin Allen, SKOPE brand manager for Hubbard Systems, said: “Connectivity is no longer a ‘nice to have’ – it is becoming an essential part of managing equipment performance, safety and operating costs. What makes SKOPE compelling is that this connected capability comes as standard across products we bring to the UK, at no extra cost.”

Now in its fourth year in the UK, the finals of the CombiGuru Challenge once again took place at Unox’s headquarters in Padua, Italy.

Students from 58 catering colleges across England, Scotland, Wales and Northern Ireland were invited at the end of last year to sign up for the CombiGuru app and test their knowledge of the gastronomic world.

After excelling in this first stage, 58 young chefs were given an all-expenses paid trip, alongside their lecturer, to compete against one another in the ‘Oven Challenge’ – a live cook-off at Unox HQ.

With a record number of finalists, the students were split into six groups across as many days, all preparing two dishes: a

College talent shines at Unox CombiGuru Finals

main course and dessert to demonstrate their skills in the kitchen in a professional environment. After months of preparation and six finals, runners-up and a winner were crowned for each day.

Congratulations to the winners:

Day 1: Oliver Cornes - Cheshire College Crewe

Day 2: Charlie Sexton - Richmond Upon Thames College

Day 3: Corey Campbell - Belfast Metropolitan College

Day 4: Alfie Reid - Edinburgh College (Milton Road Campus)

Day 5: Ruby Goodens - East Riding College

Day 6: Catrin Webb - Westminster Kingsway College

In addition to the trip, each winner received a MaglioNero 12-piece knife set and professional pizza-making course at Scuola Italiana Pizzaioli; and the six

Conveyor Pizza Oven Touch Control

● 45cm direction control belt.

● 50 x 35cm pizza/hr, fully adjustable speed, and temperature to 400 degrees centigrade.

● Forced air circulation for fast even baking!

● Lateral inspection door and window.

FX201M & FX202M Spiral Mixers

● 30litre (20KG) spiral dough mixers.

● Fixed head, 1 or 2 speed options, supplied with casters.

● Powerful chain driven mixers with the versatility of 13amp single phase power.

winning colleges get 5 tray CHEFTOP MIND.Maps™ combi oven courtesy of Unox. Each runner-up also received a MaglioNero knife, as well as all lecturers taking part in a pizza-making demo with Scuola Italiana Pizzaioli, using Agugiaro & Figna Molini flour, ILSA S.p.A refrigeration equipment, Sirman S.p.A. equipment and Unox ovens.

Steven McGarvie, MD of Unox UK, said: “The culinary skill, creativity and professionalism was exceptional. All 58 chefs mastered the Oven Challenge and produced dishes that impressed the judges. And the camaraderie was fantastic.

“Supporting budding chefs with experiences such as this is a privilege and one that Unox is committed to. Being part of the students’ development and helping winning colleges with their new ovens is something we hope will inspire the next generation of talent for years to come.”

For more information, visit unox.com.

830 EM and 430 EM – Twin Deck and Single Deck pizza ovens

● Twin deck and single deck pizza ovens.

● 63cm x 63cm internal stone deck size.

● 32 x 30cm pizza/hr per deck.

● Thermostatic control up to 400 degrees centigrade.

In a Pinsa state of mind!

It’s official – National Pinsa Day made its debut in New York on 28 May, delivering an Italian celebration the likes of which the city had never seen before.

This new annual observance is to mark the rapid growth of this lighter, crispier Roman alternative to traditional pizza.

Officially established by Di Marco through the National Day Archives, it officially celebrates the category’s growing culinary momentum across restaurants and retail.

Based on the legacy of Corrado Di Marco, the Original Roman Pinsa is crafted from a unique blend of flours, a hydration of approx 80% and signature long fermentation process.

National Pinsa Day establishes a recurring moment to honour these authentic origins, while introducing more consumers to the product.

“Today marks a historic day for pinsa,” said Corrado Di Marco, founder of Di Marco. “I am deeply proud to see

something rooted in our Roman tradition embraced on this scale in the US. I never could have anticipated this journey when we began – it feels like a transformative milestone for pinsa and for the culture we’ve spent generations building.”

To mark the inaugural celebration, Di Marco partnered with Eataly Flatiron to launch a kiosk near Madison Square Park, serving freshly prepared Original Roman Pinsa from 28 May to 30 June. This brings pinsa directly to New Yorkers and visitors alike in one of the city’s most iconic public spaces, creating an accessible entry point for discovery and sampling.

Extending the experience beyond the kiosk, Di Marco activated New York City on 26, 27 and 28 May with ‘centurions’ and an ornate lectica (a carried throne) moving through the city. Di Marco is also bringing the centurion experience to

cities like Los Angeles and San Francisco through social media video content.

“This is a fun celebration not just of a product but of Roman history and the arrival of a new category of food in America,” continued Di Marco. “Pinsa brings something different to the table: lighter, versatile and built for how people want to eat today. National Pinsa Day marks the moment pinsa steps onto a bigger stage in the US.”

On 26 May, Di Marco and I Love Italian Food hosted a kick-off event at the House of Made in Italy at the Columbus Citizens Foundation in Manhattan. The event explored the category’s evolution, followed by a pinsa tasting and awards presentation by Italian author Bruno Petronilli, recognising top US pinserias.

HOBART always at your online Service

Enhancing its commitment to efficient performance, commercial catering equipment experts HOBART Service has launched an online service contract purchasing tool. This makes it quicker, more convenient and less time-consuming for customers to secure the appropriate level of cover for their equipment. To celebrate, customers can take advantage of an exclusive launch 10% discount when purchasing service contracts online.

This new service is designed to support smaller chains, pubs and cafés by offering a streamlined way to manage servicing. The intuitive online tool enables customers to quickly select and purchase Plus and Extra service contracts directly through the HOBART Service website. It is also available to customers with Ecomax by HOBART equipment.

Victoria Carroll, sales & marketing director at HOBART Service, said: “We understand our customers want faster, flexible ways to manage service needs. This new online tool has been designed to put control directly into their hands,

making it simple to select the right level of cover, at a time that works for them. It’s about reducing admin, increasing convenience and giving peace of mind.”

HOBART Service has built its reputation on keeping professional kitchens operational, efficient and

compliant. With a nationwide network of factory-trained engineers, decades of technical expertise and an unwavering commitment to customer care, the business provides specialist maintenance and support for the full range of HOBART equipment.

New recruit to drive expansion at Boss Pizza

Boss Pizza has appointed Anuj Malhotra as head of operations UK, as the brand continues its ambitious expansion across the country.

Malhotra has gained extensive experience at Domino’s franchise operator SK Group, staring in 2008 when the business operated just 10 stores – during his tenure, the estate grew to more than 250. As regional operations manager, he was responsible for overseeing Store Performance, Operational Standards and Business Growth across multiple locations.

He said: “I am delighted to be joining the Boss Pizza journey. It’s a young, exciting and energetic brand with tremendous growth potential. The business has already made a significant impact on the industry in a short space of time and I am excited to help drive the next phase of expansion.”

Boss Pizza was founded with a vision to deliver ‘Bigger, Better and Fresher; pizzas to customers, while responding to demand for quality fresh dough. The company has expanded its footprint and is continuing to roll out locations.

Ajmal Mushtaq, CEO of Boss Pizza, said: “We are delighted to welcome Anuj to the business. He brings invaluable experience from one of the most successful growth stories in the UK sector and has a proven track record of supporting stores while scaling operations. As we prepare for the next phase of growth, his expertise will help us maintain operational excellence, while continuing to expand our network across the UK.”

Boss Pizza is preparing to open a tranche of stores in Nottingham, Mansfield, Burton upon Trent, St Helens and Edinburgh.

Get the recognition you deserve

Being recognised as a PAPA Award winner can deliver a wide range of benefits, including:

• Enhanced reputation, customer confidence and trustworthiness.

• Improved brand recognition and greater visibility in the marketplace.

• The opportunity to stand out from competitors and highlight your achievements.

• Increased credibility with customers, partners and investors.

• Greater industry interest and improved market access.

• Added perceived value, helping to support premium pricing.

Perhaps you’ve launched an outstanding new product. Maybe your business has expanded in exciting new directions, embraced innovation or achieved significant growth. Or perhaps you’ve made real progress on your sustainability journey and taken meaningful steps towards net zero.

Whatever your success story, we want to hear about it. We’re looking for the businesses, products and individuals driving the pizza, pasta and Italian

food sector forward, and you’ll find this year’s award categories on the following pages.

The winners will be announced at the PAPA Industry Awards Dinner, taking place on Thursday 5 November 2026 at the London Marriott Hotel Grosvenor Square.

Could your business be celebrating success on the industry’s biggest night? There’s only one way to find out. Enter today and take the first step towards becoming a PAPA Industry Award winner.

Full details, including how to enter or to book your place, can be found on the awards website: www.papaindustryawards.co.uk

Winning at the PAPA Awards is an amazing experience.

Sam Fallows Category Trading Manager Iceland Foods

Pizza Delivery Chain Award

All of the major high-street names in the pizza delivery sector are potential winners in this category.

Environment & Sustainability Award

Rewarding the work being done to reduce the sector’s environmental impact and improve sustainability.

Pasta Retailer Award

Presented to the multiple retailer whose performance has driven sales in the pasta sector.

Convenience Store Pizza Award

Presented to the convenience retailer whose performance has driven sales in the pizza sector.

Italian Restaurant Chain Award

Presented to those Italian restaurant chains bringing food, families and friends together across the nation.

Italian Style Ready-Made Main Meal Award

An award for new, ready-made Italian style main meal dishes for both retail and foodservice.

Chilled Pizza Multiple Retailer Award

Presented to the multiple retailer who has driven sales in the chilled pizza sector.

Business & Product Innovation Award

For technical or marketing initiatives; software, apps and ordering systems; packaging, equipment or other non-food products.

New for 2026! Pizza Brand Award

Pizza Restaurant Chain Award

This award looks at the ever-popular pizza restaurant chains to recognise the best on the high street.

Italian Style Food Award

For new and inspiring food products intended for chefs and product developers when creating their menu.

Frozen Pizza Multiple Retailer Award

Presented to the multiple retailer who has driven sales in the frozen pizza sector.

Manufactured Pizza Award

With this award there’s something for everyone. The judges will consider both chilled and frozen entries.

We’re excited to take the opportunity to celebrate the brands producing pizza to be sold in-store and in particular to recognise the brand which has done the most to propel the sector forward.

Tell us about your favourite Italian & pizza places

There’s no one better placed to recognise great Italian food or outstanding pizza than the people from the industry who live and breathe it each and every day.

That’s why we’re on a mission to uncover the very best independent Italian restaurants and pizza places across the UK.

From bustling city centres to hidden neighbourhood gems, there are countless businesses serving exceptional food and creating memorable dining experiences. But with so many deserving venues out there, we need your help to find them.

Whether you enjoy dining out with family and friends, celebrating a special occasion or simply treating yourself to a home delivery at the end of a busy week, chances are you have a favourite that deserves recognition at the PAPA Industry Awards.

Tell us about the restaurant that serves the most authentic Italian dishes, the local pizza place that never disappoints or the independent operator that has become a much-loved part of your community.

Pete Ward, Managing Director of the PAPA Awards, explains:

“Whether they specialise in pizza or offer a broader taste of Italy’s rich culinary heritage, fantastic independent restaurants can be found in every corner of the country.

Independent Restaurant Award

This award is presented to those independent restaurants serving pizza, pasta and everything Italian, bringing families and friends together across the nation.

“From cosy neighbourhood trattorias and familyrun restaurants to innovative modern concepts, these businesses play a vital role in bringing people together.

“They create memorable experiences, serve exceptional Italian food and often become cherished local favourites. We want to hear about the very best you’ve discovered.

“Meanwhile, a great pizza is one of life’s simple pleasures. Whether it’s enjoyed around the table with family and friends at the local pizzeria or delivered straight to your door on a Friday night, we all have that one place we return to time and again. So, who is the independent restaurant or delivery operator that’s first on your list when the craving takes hold? We want to know.”

Of course, if you own or operate a successful independent Italian or pizza restaurant or pizza delivery business, why not put yourself forward for consideration?

Submitting a nomination couldn’t be easier. Simply email awards@papa.org.uk with as much information as possible about your chosen business, and we’ll take care of the rest.

Independent Pizza Delivery Award

A huge contributor to our industry, this award recognises the shining stars that are the nation’s independent pizza delivery outlets.

London Marriott Hotel Grosvenor Square Join us as we

Thursday 5 Nov 2026

FOLLOWING THE PHENOMENAL ATTENDANCE AT LAST YEAR’S AWARDS DINNER, WE ARE EXCITED TO ANNOUNCE THAT THE AMPLE CONFINES OF THE LONDON MARRIOTT HOTEL GROSVENOR SQUARE WILL HOST THE PAPA AWARDS DINNER ON THURSDAY, 5 NOVEMBER 2026.

FULL DETAILS OF HOW TO SECURE YOUR PLACE FOR WHAT PROMISES TO BE A SPECTACULAR EVENING CAN BE FOUND ON OUR WEBSITE.

Whose crust will claim the crown?

Who will top the lot?

Who will be ‘Il Grande Formaggio?’

The final of Pizza Chef of the Year 2025 was one for the ages. With so many incredible creations presented to the judges, choosing winners proved to be no easy task. So much so, there were ‘highly commended’ entries in every category.

Of course, at the end of it all, Michele Rutigliano from Due Forni walked away with the Pizza Chef of the Year title. The judges described his ‘Green Whisper’ entry as possibly the best pizza ever produced in the competition’s history.

Over the years, the event has seen so many talented chefs grow and ultimately succeed through the shared experience of competing with and learning from their peers.

As well as the glory, category winners receive a cash prize of £250, while the overall winner takes home a cool £1000!

PIZZA CHEF of the year 2026

WHAT ARE YOU WAITING FOR?

If you think you’ve got the skills to make history all over again, visit the awards website www.papaindustryawards.co.uk and register to enter.

This finals are on 5 November 2026 at Rudy’s Pizza Napoletana, Queensway, London W2 4SJ.

SPONSORED BY

PIZZA CHEF of the year 2026

FUTURA FOODS PARAM PANEER CATEGORY

Think you know paneer? Think again. Meet Param Paneer, the protein-packed cooking cheese crafted to unlock endless culinary possibilities.

Paneer is a fresh cow’s milk cheese that doesn’t melt and is best used as the perfect blank canvas for flavour fusion. With its unique, spongy texture and mild, creamy profile, it is a total sucker for flavour - designed to absorb every marinade, spice and sauce you throw at it.

Whether you slice it, sizzle it, or crumble it, Param Paneer is ready to showcase real innovation on pizza menus!

WHITWORTH BROS. FLOUR CHEF’S SPECIAL CATEGORY

Whitworth Bros. opened their first mill in 1886, and their Originals range of flours draw on over a century of history, heritage and baking expertise.

Using the Originals Strong Pizza Flour, competitors are challenged to create a pizza worthy of the ‘Chef’s Special designation.

SILBURY

ITALIAN PIZZA SAUCE

CATEGORY

Silbury is Europe’s largest pizza sauce provider.

Their Signature pizza sauce is generously seasoned with oregano, basil, garlic and black pepper for a stronger, more aromatic flavour.

Additionally, it is processed through a finer screen to give it a smoother texture.

DANISH CROWN SUPERTOPS CATEGORY

Danish Crown’s SuperTops range of toppings are ideal for pizzerias, takeaways and foodservice kitchens, helping you serve bold, satisfying dishes with minimal preparation.

SuperTops Smokey Bacon Topping features high-quality, pre-cooked bacon pieces with a distinctive smoky flavour,

SuperTops Sliced Salami is high-quality and pre-sliced. This topping provides consistent flavour, texture and spice.

Slice of the action!

Welcome to our exclusive preview coverage of the European Pizza Show (EPS). Over three issues, we will look ahead to this major industry event, as it continues to grow and attract new exhibitors – taking place at Excel London from 18-19 November 2026.

community Sense of

EPS event director, Sarah Whittaker-Smith, explains why the show is so important for Italian brands wanting to make an impact in the UK.

Let’s reflect on last year’s event. What were your takeaways in terms of attendance and overall response? The biggest takeaway was the quality of the audience. We saw incredibly

strong attendance from independent operators, multi-site groups, distributors and wider hospitality buyers, not just pizza specialists. The feedback from exhibitors was extremely positive,

particularly around the number of genuine buying conversations taking place across the two days.

What can we look forward to this year? It will be bigger, broader and even more focused on business growth. We’re expanding the content programme, increasing buyer outreach and attracting more of the wider hospitality sector.

A major focus for 2026 is strengthening the UK market, with more UK-based suppliers, brands and operators

“ITALIAN FOOD HAS UNIVERSAL APPEAL. IT’S FAMILIAR, VERSATILE AND WORKS ACROSS EVERY DINING OCCASION.”

involved than ever before. Visitors can expect even more impressive innovation, more relevant UK-focused solutions and a growth in opportunities to network and do business.

How important is this show for Italian operators looking to make an impact in the UK?

The UK remains one of the most exciting and competitive markets for Italian food brands. EPS gives those operators direct access to UK decision-makers actively looking for new products, ingredients,

equipment and concepts. With a stronger focus on the UK in 2026, the show provides an even better opportunity for international brands to build valuable partnerships and establish themselves within the hospitality market

Italian food is on a real high in the UK – would you agree?

Absolutely – it has universal appeal. It’s familiar, versatile and works across every dining occasion, from quick service to premium casual. Consumers are also increasingly looking for quality,

authenticity and simple ingredients done well, which plays directly into Italian cuisine’s strengths.

What key trends are you seeing?

Continued demand for premiumisation and authenticity, particularly around regional Italian products and traditional techniques. At the same time, operators are becoming more creative with formats, offering elevated grab-and-go concepts, premium toppings and customisation. Sustainability and provenance are also becoming increasingly important.

Which ingredients are enjoying significant cut-through?

High-quality cheeses, artisan flours, premium tomato products and authentic cured meats continue to be popular. We’re also seeing demand for locally produced and UK-sourced ingredients, as operators emphasise quality, sustainability and reliable supply chains. At the same time, spicy flavours, premium oils and plantbased that deliver on taste and authenticity are finding a place across the sector. What this means is that EPS is no longer just a pizza event; it’s becoming a

“QUALITY CHEESES, ARTISAN FLOURS, PREMIUM TOMATO PRODUCTS AND AUTHENTIC CURED MEATS ARE POPULAR.”

key meeting point for the wider hospitality industry, with a strong UK focus in

The four, The merrier!

Registration is now open for the The London Food & Drink Festival, which incorporates lunch!, The National Restaurant, Pub & Bar Show, Natural & Organic Food Show and Artisan Food & Drink Show.

EIGHT STAGES

The London Food & Drink Festival has opened visitor registration for its inaugural edition, uniting four events under one roof. Taking place on 16-17 September 2026 at Excel London, it brings together lunch!, The National Restaurant, Pub & Bar Show, Natural & Organic Food Show and Artisan Food & Drink Show.

This new format will connect thousands of trade buyers, retailers and operators with over 600 exhibitors, featuring a programme of 200-plus speakers across eight stages of free content.

Past attendees (across all shows) have included senior representatives from Pret, wagamama, Greggs, Burger King UK, Tesco, Sainsbury’s, GAIL’s, Hawksmoor, Dishoom, Caffè Nero, Costa Coffee, Whole Foods Market UK, M&S Food, Pizza Pilgrims and many more.

Alongside thousands of new products and an extensive speaker line-up, The London Food & Drink Festival will introduce a dedicated ‘Chef Live’ Stage, the launch of a dedicated drinks zone,

two Launchpad Zones, two Innovation Challenge Galleries, live DJ sets and interactive festival features.

BIGGEST BRANDS

The exhibitor list also features exciting start-ups at the forefront of latest trends. From cutting-edge tech to sustainable packaging, finished products to artisan specialties, ingredients and more.

The Natural & Organic Food Show and Artisan Food & Drink Show showcase the best of the best. Brands already confirmed include Suma, Windmill Organics, Infinity Foods, Fungi Folks and Doves Farm.

lunch! – the national food-to-go, retail and coffee-shop event, has impressive names already on the menu. Enjoy Oatly,

The London Food & Drink Festival is on 16-17 September 2026 at Excel London. Relevant visiting buyers and operators can register in advance for free to attend all four events (registration is subject to verification ahead of the event). For more info, visit thefoodshows.co.uk.

TRIP, Popcorn Kitchen, Organix, MOJU, Capri Sun UK, Minor Figures, Twinings, Love Corn, Yeo Valley Organic, Vegware and Kellogg’s to name a few.

The National Restaurant, Pub & Bar Show will display food & drink, plus alcohol, tech, tabletop, design and commercial kitchen equipment from a range of brands, including Nestle, PepsiCo, Peppadew, La Vie, Ocean Spray, 3SPOS, Food Fellas, Dutch Cocktail Club, Pizza Si, MOTH Drinks, Bose Professional + Marquee AV and more.

Heritage & passion

The latest Brakes Authentic Italian range is a signpost to the explosion of interest in quality ingredients and flavours. We caught up with their senior sales specialist, Thomas Pighi.

What are the expectations around Italian food in the UK right now?

It has always held a special place here but what we’re seeing is a real step change. Consumers are moving beyond familiar classics and leaning into the depth of Italy’s regional cooking – from the simplicity of Roman pasta dishes to the richness of northern sauces and freshness of southern produce.

It remains one of our most resilient and best performing categories. Trends come and go but Italian cuisine carries an inherent trust: people believe in the craft, ingredients and culture behind it. That confidence keeps customers coming back

and gives operators a platform to innovate, without losing the essence of what makes it so loved.

Tell us about the Authentic Italian range in Ireland and bringing it to the UK. One of the advantages of being a global business is we can learn from what works elsewhere. Our colleagues in Ireland spotted an opportunity: operators wanted a genuine, quality Italian range alongside staples that every kitchen relies on.

The key to success was authenticity. We spent months sourcing, tasting and validating products that Italian chefs would be proud to use, while working closely with producers of all sizes to ensure every item had a clear regional story.

Another contributing factor in Ireland was having dedicated Italian specialists

working with our sales teams, bringing product knowledge and expertise. Together, this helped customers build authentic, commercially successful menus, a model we are now sharing across England and Wales.

Sysco Ireland effectively proved the concept. The market here is different, so we carried out extensive research with chefs, operators and buyers to understand

how to adapt and expand. The result is a portfolio that is authentically Italian but also genuinely relevant to customers.

How do you go about establishing relationships with product suppliers?

Finding suppliers is easy; finding the right suppliers is the real work. We invested significant time meeting producers, understanding methods and ensuring their standards matched the expectations of a large scale foodservice business.

For some, this was their first experience exporting or working with a company of our size, so we supported them through everything – from technical requirements to labelling, packaging, logistics and the complexities of exporting to a non-EU country.

We built on the strong foundations laid by Sysco Ireland but broadened the range to reflect the needs of our market. The result is a network of producers who share our commitment to quality, consistency and true Italian craft.

Do you have superhero products that fly off the shelves?

In all honesty, we’ve been pleasantly surprised at how quickly chefs have embraced the range in its entirety. Because of the breadth of the offer,

some are more specialist to cater for that truly Italian experience, along with the mainstream ones. But from pasta to pestos and desserts to the deli, customers have given it a fantastic thumbs up.

If we had to pick a few specific products, the rosticceria – regional street food at its best – is performing strongly and we have a burrata which is doing phenomenally well, along with cured meat offerings, including a smoked pancetta which chefs love!

This sector is hugely competitive. How do you ensure you stand out?

As an Italian, it was really important to me that the range genuinely respected what our food is actually about –traditions, quality ingredients, regional differences and stories behind them.

We didn’t want it to look and feel like just another Italian range but something that reflects the culture and passion behind the food. Our point of difference is authenticity backed by scale. Every product has been chosen because it represents the best expression of its category – whether that’s a DOP cheese from its rightful region, pasta made with high-protein Italian wheat and bronze dies or tomatoes grown in volcanic soil.

But authenticity alone isn’t enough. Operators need reliability, availability and value. With Brakes’ distribution strength, we can offer chefs ingredients they trust, at the consistency and volume

they need, with the support of a partner who understands their kitchen.

Who are your partners and who would you like to work with in the future?

Sysco Ireland also benefitted from a long-established relationship with the Italian Trade Agency (ITA), who helped to strengthen connections with producers across Italy. That collaboration played an important role in building the credibility and depth of the range from the outset. Here, our initial focus has been on building strong, direct relationships with producers – people who live and breathe Italian food every day. But as the range grows, we’re keen to collaborate with generic bodies and regional consortia.

Working with organisations such as the Parmigiano Reggiano Consortium, the Prosciutto di Parma Consortium or regional groups – for example, from Emilia-Romagna, Campania or Sicily –would allow us to champion the stories, traditions and techniques behind these ingredients. Ultimately, our goal is to help operators understand not just what to buy but why it matters.

Making a stir!

Gourmet pasta sauce brand, Saucerer, is all about the flavour and finding a balance between scratch cooking and takeaway culture – so, let’s welcome Lemon Marinara to the family.

NO COMPROMISE

Stir-in pasta sauces have always been a simple pathway to value for the consumer – but modern expectations dictate that standards need to keep evolving.

“I think the biggest shift is that people want more from convenience food than they did even five years ago,” said Tim Hillgarth, founder of the gourmet pasta sauce brand, Saucerer.

“They are eating globally, travelling more, watching food creators online and becoming ingredient-aware. A desire for convenience is still there but there’s no compromise on flavour or texture, with an expectation of restaurant-quality experiences at home. That’s creating space for modern flavours, cleaner labels and stronger identities.”

Additionally, there’s an appetite for products that sit between scratch cooking and takeaway culture with a need for something fast, while still feeling that excitement around what is being cooked.

WHOLE AGAIN

It’s already been a huge year for Saucerer, having continued to grow its retail footprint with strong momentum in stores like Whole Foods Market.

“We’ve also continued our collaboration strategy and programme with chefs, creators and hospitality brands to develop limited-edition sauces that bring fresh energy into the category.

“One highlight has been launching

Coupled with this increased knowledge base is a true recognition of the strengths of Italian cuisine.

“PEOPLE ARE TREATING PASTA SACUES LIKE THEY WOULD CRAFT BEER, SPECIALITY COFFEE OR RESTAURANT MEAL KITS.”

our Lemon Marinara in the Whole Foods window alongside the team behind Allora. It’s the sort of product we love making: familiar enough to understand instantly but different enough to surprise people.

“The rest of 2026 is focused on scaling responsibly and growing distribution: continuing to prove that pasta sauce can be one of the most exciting categories in ambient grocery.”

SHORTCUT TO FLAVOUR

There is certainly a change in perception, with pasta sauce seen as something functional for a long time, as quick fuel for students or busy households.

“People are treating it like they would craft beer, speciality coffee or restaurant meal kits,” continued Hillgarth. “Before, you’d never crack open a jarred pasta sauce on date night – now, there’s a sense of pride around it!

“Consumers view sauces as a shortcut to flavour rather than a compromise, and not just with spaghetti. Think pizzas, roasted vegetables, sandwiches, baked dishes and sharing food. The category is versatile and culturally relevant.”

“It has always had a place in the UK but what’s changed is the depth of appreciation. People are interested in regionality, ingredient quality and modern interpretations of classic dishes. At the same time, there’s a growing appetite for Italian food colliding with other cuisines and flavours.

“That’s where we think the category gets exciting: products that respect Italian foundations but bring in broader cultural influence and modern flavour profiles. Purezza and Pizzarova do this magnificently.”

MOVING FORWARD

Saucerer is always looking to collaborate with restaurants, chefs and creators

because the future of food brands is community-led and culturally connected.

“We’ve worked with names ranging from Allora to Tom’s Pasta, Grasso and Eleanor Wilkinson – each bringing a different audience and perspective.

“Going forward, we’d love to continue building deeper relationships across hospitality, food creators and modern retail. We’re particularly interested in partnerships that blur the line between restaurant culture and retail products. A collaboration with someone like actor Stanley Tucci would be a dream, while [rapper] AJ Tracey would be fantastic. We couldn’t believe it when he started posting about our Grasso collaboration sauce,” concluded Hillgarth.

Inspirational space

The School of Pizza designed exclusively for food professionals is the latest innovation from Eurostar Commodities – and the doors are open!

CREATIVITY & DEVELOPMENT

Eurostar Commodities is launching a new School of Pizza. The refurbished, purposebuilt facility has been created to support chefs, hospitality teams and businesses looking to enhance their offering. A state-of-the-art training, innovation and collaboration space designed exclusively for food professionals.

Located at Eurostar HQ in Brighouse, it’s the ideal inspiration for creativity,

product development and technical excellence.

“The new School of Pizza is over 85m2, with an adjoining NPD room offering approximately 100m2 of additional space,” said Jason Bull, managing director at Eurostar Commodities.

“We have combined professional training, product development and live demonstration capabilities within a modern, open-plan environment. Complimentary use of the facility is available to all new and existing customers using our product range.”

Able to comfortably accommodate up to 100 people for events, and around 30 for practical hands-on training, the layout supports everything from intimate workshops and expert-led masterclasses to larger customer events.

Unsurprisingly, the school is equipped with a wide range of pizza-making

equipment, including professional dough mixers, proving tools, refrigerated areas, ingredient preparation areas, handwashing facilities and utensils.

“Our commercial pizza oven can also support multiple pizza styles and baking methods, including Neapolitan, Roman, New York, Detroit and artisan, as well as breads,” continued Bull. “It operates across a broad temperature range, from frozen and chilled products to high heat for authentic pizza.”

Intentionally designed as a hybrid facility supporting training, product

“IT BRINGS TOGETHER TECHNICAL EXPERTISE, SPECIALIST EQUIPMENT, A COLLABORATIVE SPACE AND TRAINING WITHIN ONE PURPOSE-BUILT ENVIRONMENT.”

development and customer engagement, technical teams, chefs, operators and customers can collaborate on development projects, workshops and events.

“The facility can be used to test different bases, crusts, toppings, sauces, cheeses and cooking methods. The School of Pizza supports the development of a broad range of products, including fresh, chilled, frozen, retail and foodservice solutions. It is suitable for both artisan-style concepts and largescale commercial product applications.

collaboration. Connected with leading industry experts and partners, we provide

“Customers can also work directly with the Eurostar development team on bespoke product briefs and a wide range of menu concepts.”

BUILT TO PERFORM

What makes the school different from a standard development kitchen or training space is that it brings together technical expertise, specialist equipment, a collaborative space and practical hands-on training within one purposebuilt environment.

“It’s designed around pizza making, from selecting the right ingredients to dough science and baking performance. This creates a dedicated centre for innovation, education and customer

in-depth training, technical support and tailored guidance to help customers

enhance skills, strengthen operations and drive growth.”

The School of Pizza offers:

● Complimentary product development space for customers

● Hands-on masterclasses led by industry experts

● Training workshops for all experience levels

● Gluten-free pizza and baking sessions

● Flexible event space available for customer use.

“Our aim is to help customers create exceptional pizza with confidence. The school also operates as a development kitchen for customers wanting to develop product ranges outside of pizza – and we welcome any food manufacturers to come in and experiment with our technical development team,” concluded Bull.

SCHOOL OF PIZZA NOW OPEN MASTER THE

ART OF PIZZA

From perfecting fermented dough to mastering light and airy Neapolitan crusts and everything in between, Eurostar School of Pizza has got you covered.

If you are looking for professional training, hands on workshops or the chance to join our exciting masterclasses then this is for you!

OPEN !

WHAT OUR SCHOOL OF PIZZA OFFERS:

Professional Masterclasses - led by the best in industry

Training & Workshops courses - designed for every skill level

Development Space - complimentary access for new and existing valued customers ideal for testing, developing, and trialling new concepts.

Events – a great space for customers to host exclusive events and demonstrations

A fresh approach

Dhiresh Hirani, managing director at Mutti UK, talks prospects for the upcoming harvest, global company ambitions and facing geopolitical challenges head on.

Is it fair to say the popularity of Italian tomatoes in the UK is incredibly high?

The short answer is yes – but the fuller picture is more interesting than the headline. Italian tomatoes have always had a place in British kitchens but what’s changed is the quality of that relationship. Shoppers are no longer just reaching for a tin out of habit; they are making a considered choice.

The Guardian wrote about this in May 2026, framing premium ambient food –tinned tomatoes included – as a consumer movement. Posh beans, boutique oils and considered condiments. Tomatoes are part of that shift and it makes sense. Italian food is one of the most cooked cuisines in the UK, with the humble tomato at its heart. People want the best version of something they make every week.

What’s particularly encouraging is that the growth isn’t just volumetric. It’s driven by shoppers trading up. They’ve discovered that a better tomato genuinely makes a better dish – and once you know that, it is hard to go back. That’s the kind of loyalty that builds a category, not just a brand.

How are you taking advantage?

We’ve achieved sales of £56 million, up 32% on 2025, and we’re still one of the fastest-growing brands in the category (NIQ, UK Total Coverage, Mutti Branded Sales in Ambient Tomatoes & Italian Sauces). But what’s really exciting is the depth of the range and how UK consumers are engaging.

Our Polpa continues to be a standout –made with 99.5% tomatoes, no fillers and

nothing unnecessary. It represents what Mutti has always stood for. But we’ve also seen momentum behind our pasta sauces, because they have genuine Italian provenance. Made with Rossoro tomatoes and Genovese DOP basil, and another with Parmigiano Reggiano PDO, these aren’t just products. They’re an invitation to cook with proper ingredients at an accessible everyday price.

The Lion Jar relaunch has also been a real moment for us. It keeps Mutti’s iconic design while using less glass, cutting CO2 in production by at least 7% and up to 13% on larger formats. It shows that premiumisation and sustainability aren’t in tension – they reinforce each other when you’re serious about both.

Our Aromatica Pizza Sauce has performed well, particularly given how

"WE WORK WITH OVER 1000 ITALIAN GROWERS, MANY ACROSS MULTIPLE GENERATIONS OF THE SAME FAMILY."

much home pizza-making grew postpandemic and has stayed elevated. Made with 100% sun-ripened tomatoes, basil, oregano and onion, it’s built on the template of a traditional Italian pizzeria, suited across retail and foodservice.

Can you expand on key relationships?

Our most foundational partnerships are with farmers. We work with over 1000 Italian growers, many across multiple generations of the same family. We pay, on average, 10% above market rate, and we treat them as long-term partners rather than suppliers. That’s not a marketing position – it’s how we’ve built a supply chain that actually works.

We’ve developed strong UK retail relationships across major grocers, and we see scope to expand our footprint there. But foodservice is an increasing focus. Restaurants, pizzerias, catering operations – these are environments where quality differentiates the end product and chefs understand that instinctively.

We’re also investing in influencer partnerships, with home-cooking content

creators who speak authentically to audiences wanting restaurant-quality food at home. This isn’t about reach for its own sake. The people we work with cook with Mutti – and a recommendation from someone whose food you trust lands very differently to a standard ad, and we see that in how new shoppers are finding us.

But the partnership I value most is the direct one with consumers. Close to a million new UK households chose Mutti in the past year (Worldpanel, Nov 25). Those aren’t passive purchasers but people who have made a deliberate decision to cook with something better.

The Pasta Sauce Tour is an example of how we think about that relationship. We didn’t just sample product; we cooked it

fresh in front of people, explained where it came from and why it tastes the way it does. That direct connection builds something more durable than a loyalty scheme. And in a category where word of mouth carries weight, that’s what we’re looking to nurture.

How are you managing financial pressures right now?

It’s something we are being transparent about. Mutti CEO, Francesco Mutti, has spoken publicly – energy costs are running around 50% higher than expected. That’s a significant headwind for a business that uses roughly three quarters of its annual energy bill during the summer harvest and processing season.

So far, we’ve avoided passing on those costs. That’s a conscious decision – we know consumers are navigating a tough environment, and we don’t take pricing action lightly. But Francesco has been clear that July to September is decisive. We process more than 700,000 tonnes of tomatoes annually, and the energy intensity of that peak season means the full picture won’t be clear until after harvest.

Our position is a measured one. We’re reviewing packaging procurement, energy supply and wider costs. If oil remains at elevated levels, particularly above $120 a barrel, that will create a genuine pricing issue. At $80, it’s uncomfortable but manageable. We’ll make that call once the harvest data is in, not before.

What we won’t do is compromise on the supply chain to protect margin. Our contracts with Italian farming partners for this season are already agreed, and those farmers are getting what they were promised. That relationship matters more than a short-term cost saving.

The general forecast around production is good. Are you hearing the same?

Early signals are encouraging. After 2024, which was a very difficult season – more than a third of the crop was lost to adverse weather – a return to better growing conditions would be welcome.

That said, our CEO has been careful not to call it too early. Conditions can change dramatically, and 2024 is a reminder of how quickly.

London, Birmingham, Leeds, Manchester, Liverpool, Edinburgh and Cardiff. We served over 25,000 hot pasta portions and put nearly 100,000 sample jars directly into shoppers’ hands. The London leg at Battersea Power Station was headlined by Gennaro Contaldo, the chef who taught Jamie Oliver to cook Italian, who made fresh pasta by hand and brought the Mutti story to life in a way that no shelf display ever could. The response has been extraordinary.

The tour sits within our wider £6m UK marketing investment this year and builds on the first TV campaign we ran for our pasta sauce range in April. It has passed £6.9m in UK retail sales value, driving more than 25% of category value growth and 33% of category

What’s to come in the rest of 2026?

Before we look ahead, it’s worth reflecting on what we’ve just done –because the Mutti Pasta Sauce Tour has been one of the most exciting things we’ve undertaken in the UK to date and is drawing to a close as we speak. The tour took our bespoke branded kitchen van across seven cities in May –

volume growth (NIQ, Apr 26). That’s the commercial context – but the tour itself was really about something simpler. Getting people to taste the difference.

We will continue with TV, events, experiences and in-store activity, plus our influencer programme. The autumn cooking season is always an important moment – when tomato-led dishes come back to the centre of the table.

New dawn

A partnership with one of Japan’s leading manufacturers of tomato-based products signifies an important step for Silbury.

REINFORCED COMMITMENT

It’s an exciting time at Silbury Marketing Ltd, having become part of the Kagome Group six months ago. One of the world’s largest global tomato and vegetable processors, it was the latest development for the company in the UK, reinforcing its commitment to the European food and ingredients industry.

“At the moment, our main focus is the European tomato harvest,” said Silbury marketing manager, Hannah Miller. “And we are excited for the future as part of the Kagome Group and believe the partnership will create opportunities in both products and innovation.

“Silbury and Kagome share the same corporate ethos around quality, environmental responsibility and safeguarding future supply. That alignment was important and gives us a strong platform for long-term growth.”

This growth is certainly focused around value and quality – two buzzwords for consumers. It means operators are under pressure to deliver affordable, authentic products, which Silbury is

confident of delivering on.

“We are also seeing continued demand for premium-style dishes, particularly within pizza and pasta, where the quality of core ingredients really matters.

“At Silbury, we stay focused on consistency and reliability, offering a range across different menus and price points. We are also seeing increased interest in provenance, sustainability and cleaner-label, which sits well with our long-standing sourcing philosophy.”

MAIN PRIORITIES

While there will always be lower-cost options in the market, Silbury is proud of its long history and reputation as a reliable partner to its customer base.

"For us, consistency and trust are everything. Customers need absolute confidence in the quality of the products they are buying and the service that supports them, and that is where we

continue to differentiate ourselves.”

There is also continued progress around sustainability – and more specifically, decarbonising supply chains.

“We know this is something our customers are passionate about and many of them have set ambitious targets to reduce environmental impact. We’re making this ambition a reality and planting has commenced for our next generation, low-carbon tomato products at our facilities in Portugal.

"The initiative specifically targets the on-farm processes in the tomato value chain – focused on delivering real, measurable reductions in Forest, Land & Agricultural (FLAG) emissions,” concluded Miller.

Symbol of identity

Maurizio Bocchi is the award-winning chef patron at Lancashire’s elite restaurant, La Locanda. So, he understands ingredient creativity and quality better than anyone.

What’s your approach to tomatoes?

They are arguably the most essential, defining ingredient in modern Italian cuisine, serving as the foundation for iconic pasta sauces, pizza and regional dishes. Although only introduced from the Americas in the 16th century, tomatoes have evolved from a decorative plant into an essential symbol of culinary identity, representing the essence of ‘simple, fresh and high-quality’ cooking.

They are the cornerstone of the Mediterranean diet, providing lycopene (a powerful antioxidant that increases when cooked), vitamins A and C and a savoury flavour. They represent the Italian dedication to seasonality and ‘nonna’ cooking rituals, such as making fresh passata in late summer, which is still practiced today. Despite their high-end reputation today, tomatoes began as a ‘poor person’s food’ that elevated humble staples like pasta, bread, and beans.

Your region of the UK is something of a hotbed for tomatoes, is that correct?

Yes. Preston is an important area for commercial tomato growing. The region, including areas like Tarleton, is known for specialised Mediterranean varieties, with notable producers including Croftpak Nurseries. Lancashire is highlighted as a key area for UK tomato farming, with growers utilising greenhouses to produce high-quality produce, despite the reputation for rain.

Community efforts such as Let’s Grow Preston encourage the success of local food, including tomatoes, which are a popular crop in allotments and greenhouses. The season typically begins in early spring, with tender plants often started indoors and moved to greenhouses or warm, sheltered spots to thrive.

Where do you source from?

Depending on the variety, we generally look local, while importing pulp from

Italy. Previously, specialist varieties were difficult to find – and in some cases the levels of quality. Fortunately, things have changed and the market has opened up.

What should businesses be thinking about when incorporating tomatoes?

Operators in both manufacturing and foodservice must prepare for a challenging 2026 tomato season, characterised by high ‘tomatoflation’ (35-40% projected price hikes), supply chain volatility and shifting consumer preferences towards healthy, traceable ingredients.

Key considerations include securing supply early, locally, transitioning to sustainable packaging and quality control.

In 2026, the sector is experiencing a squeeze on costs, energy, packaging (steel/aluminum) and logistics, driven by geopolitical instability. There’s a need to avoid preservatives and extend shelf life, and manufacturers are increasingly using aseptic packaging for pastes and diced tomatoes. To increase yield and reduce waste (which can be cut by up to 12% via automation), processors are implementing AI-driven sorting and grading systems.

Consumers want fewer ingredients, driving a shift away from high-sodium formulations towards organic and nonGMO. In terms of traceability, there is high demand for single-origin sourcing and transparency. Manufacturers are exploring ways to turn tomato waste (skins, seeds) into bio-friendly packaging, aligning with environmental goals, and there is a strong industry push

away from traditional rigid containers towards recyclable pouches. Marketing tomato products for their health benefits (lycopene, vitamins) is crucial, as processed products (like cooked sauce) often have higher nutritional bioavailability than fresh tomatoes.

Are tomatoes becoming more versatile? Yes. There is a clear move beyond tinned, chopped tomatoes to a wider appreciation of specific, authentic varieties and applications. While canned, peeled and chopped remain staples, UK buyers are distinguishing between varieties, with high-quality options like San Marzano making a strong comeback.

British cooks are utilising specialised products like passata (smooth purée), cherry tomatoes (for fast cooking), sun-dried and paste to enhance different dishes, rather than relying on a single type for all uses. The UK is now the secondlargest export market for Italian tomatoes, driven by a demand for quality and authenticity rather than just convenience. Consumers are beyond generic, ‘tasteless’ varieties and seeking premium.

Increased exposure to regional Italian cuisine, beyond just pasta sauces, has introduced UK consumers to utilising tomatoes in a broader range of dishes, including stews, salads and specialised pizza types. Italian tomatoes are seen as having great ‘versatility for every kitchen’, with imports showing consistent growth in volume and value.

This trend is also driven by a desire to create authentic and simple dishes at home, using ingredients that allow the flavour of the tomato to shine, rather than hiding it under heavy sauces.

Provenance the priority

As global pizza culture continues to evolve, Italian tomatoes remain central in the industry’s shift towards authenticity and provenance. Pizza chefs across the globe are moving away from heavily processed sauces in favour of simple, quality ingredients that allow natural flavour to lead.

Demand for premium Italian tomato varieties is growing, particularly among restaurants focused on ingredients and recognised certification standards. One brand benefitting from this shift is Rega, an AVPN-accredited, family-owned Neapolitan tomato producer founded in 1965. Their San Marzano DOP tomatoes are widely used when making the ultimate DOP Margherita pizza and their iconic gold lithographic tins of peeled tomatoes are a familiar sight in thousands of the world’s top kitchens. Their traditional production values and commitment

to authenticity sit alongside their readiness to evolve with the times – as seen in their recent rebrand.

DOP speciality tomatoes, grown in the volcanic soils of Campania near Mount Vesuvius, are prized for natural sweetness, balanced acidity and lower seed content. Their protected DOP status remains an important marker for chefs seeking genuine Italian ingredients.

DOP speciality tomatoes aside, chefs want quality peeled tomatoes of all varieties. Cleaner sauces with fewer additives, less sugar and minimal interference with the fruit’s flavour.

Ready-to-use polpa and peeled tomatoes with depth of flavour are also selling well in the HoReCa sector, helping kitchens produce sophisticated and innovative dishes, while preserving a fresh taste profile. This reflects another trend – simplicity. Andrea

Salvagni of Rega’s UK distributor, Salvo 1968, said: “We’re seeing an uplift in demand for speciality varieties of tomato, and we don’t expect that to slow. We love working with customers who value that level of quality in their ingredients.”

Speaking to Rega founder Luigi Rega himself, it seems forecasts for the 2026 harvest are positive. For restaurateurs and pizza chefs alike, the focus on quality tomatoes reflects a broader movement in hospitality – one that values heritage, transparency and integrity above all else.

Gr own in the volcanic soils o f the foothills of Mou n t Ves uvius, Rega tomatoes h av e been p ar t of authentic Italian f ood cu lture since 1965. Found ed by Luigi Rega in Naple s, t h e f amily-owned brand is renow n ed fo r producing exceptiona l tomatoes for true Nea polita n p izza and Italian cooking.

T heir San Marzano DOP toma toes a re trusted by leading pizza chefs around the wo rldth e ultimate tomato for an a u the n tic DOP Margherita. Acr oss the wider range, from p e e led tomatoes to polpa fin a, every product delivers the d ep th, sweetness and bala n ce t h at define great tomato sauce

Grown for greatness!

BALANCING ACT

With a firm focus on foodservice and adaptability around consumer expectations, the Cirio recipe continues to hit the mark.

TEAM EFFORT

For any tomato operator worth its salt, the demand for authentic ingredients has to be met. General consumer expectations in 2026 are for restaurant-quality meals in the home, with minimal complexity. And in foodservice, there is pressure to balance premium requirements with tighter margins and labour challenges.

“As a result, there’s growing demand for ingredients that deliver consistency, reduce prep time and support scratch cooking,” said Matteo Polgrossi, brand manager at Cirio. “Chopped tomatoes, passata and premium pizza sauces help kitchens work efficiently, while still delivering authentic flavour.

“There’s also awareness around transparency and provenance, particularly in terms of conversations around ultra-processed foods. Consumers look closely at what goes into meals, whether dining out or at home, increasingly valuing simple ingredient declarations and traceable sourcing1. Brands that demonstrate authenticity and supply chain transparency resonate strongly.

“Also, scratch cooking and premiumisation are shaping the category. Even during periods of economic pressure, consumers will trade up for ingredients they trust to elevate everyday dishes2 That’s creating exciting opportunities across the sector.”

FOCUS ON INNOVATION

Of course, foodservice is hugely important to Cirio, working with a range of operators, wholesalers and chefs – from pub operators to independent pizzerias, looking to deliver flavour at scale.

“We want to deepen relationships with those focused on premium casual dining, travel and leisure, and caterers,” continued Polgrossi. “Convenience-led innovation is a major focus. We have recently launched a Vegan Bolognese Pasta Sauce which has sparked great interest. Not only does it meet quality standards but responds to demand for versatile plant-based solutions that can help broaden menu appeal, while catering to evolving preferences around healthier and sustainable choices.

“And there is interest in formats tailored specifically for foodservice, whether that’s pizza, pasta sauces or batch cooking at high volume. Ingredients that work across multiple menu applications, minimising waste and maintaining consistency.”

Cirio expects continued momentum around premium Italian formats, highlighting provenance, regionality and simplicity.

“Ultimately, innovation is less about reinventing the ingredient itself and more about delivering greater convenience, alongside consistency and authenticity.”

Whether it’s inflationary pressures, climate-related impacts on agriculture or supply chain disruption, all operators are likely to be filled with some sense of trepidation right now. But Cirio’s cooperative model provides resilience and transparency.

“Because our Italian farmers own the company and we process tomatoes close to where they are harvested, we maintain control over quality, availability and efficiency. We make long-term decisions that support customers and farmers, rather than reacting short term to market volatility.

“For foodservice operators especially, consistency and value are critical. Kitchens are under pressure, while carefully managing margins, labour and waste. Products like Cirio deliver Italian flavour with dependable performance and minimal waste.

“Our strength lies in a unique supply chain and deep connection to Italian agriculture, giving us a level of authenticity and traceability that’s difficult to replicate. Unlike many brands, Cirio is owned by a cooperative of more than 14,000 Italian farmers, with quality control from field to can.

“Tomatoes are grown in carefully selected regions across Italy and processed within 24 hours of harvest at facilities located close by. This helps preserve natural flavour, colour and freshness.

“Trust is increasingly important. Consumers and operators want reassurance around sourcing, quality and authenticity, and that’s where our structure and heritage continue to differentiate us within a highly competitive market,” concluded Polgrossi.

1 Kantar FMCG Dec 25.

2 Kantar Dec 2024.

NEW Vegan Bolognese Sauce

Made with 100% Italian tomatoes and high-quality pea protein (soy-free), this plant-based sauce delivers rich flavour and a satisfying meat-like texture.

Designed for chefs and foodservice professionals, it’s a ready-to-use solution that ensures consistent quality and reliable performance.

Perfect for pasta, lasagna, chilli con carne, or even on pizza or jacket potatoes!

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Trust & continuity

Food & beverage supplier Mammafiore works with the most prestigious and quality Italian brands. Here’s their take on the market’s course of travel.

SPECIAL ONES

A clear message coming from the tomato sector is that higher quality is essential, with a strong focus on origin, processing methods and consistency. Across the board, chefs and operators are becoming more selective, seeking flavour and performance in professional kitchens.

“There is also growing interest in differentiated products, such as specific varieties and formats tailored to pizza, pasta and modern Italian cuisine,” said Danilo Bruno, MD at Mammafiore UK.

“Overall, the market is moving away from commodity towards premium and more specialised offerings.

“The popularity of tomatoes in the UK has been remarkable, especially within the pizza and casual dining segments.

Operators are aware that quality has a direct impact on the final dish, particularly for pizza. As a result, we are seeing a clear willingness to invest more in better products, as long as they deliver

"OVERALL, THE MARKET IS MOVING AWAY FROM COMMODITY TOWARDS PREMIUM AND MORE SPECIALISED OFFERINGS. THE POPULARITY OF TOMATOES IN THE UK HAS BEEN REMARKABLE.”

consistency and ease of use. At the same time, there is obvious pressure on pricing, with a need to balance quality and cost efficiency.”

Everyone is aware of the geopolitical obstacles our industries are facing, with additional pressure on the supply chain, particularly in terms of energy costs, transportation and raw material availability. This has inevitably impacted pricing and planning across the sector –but Bruno is still optimistic for the future.

“The relationship between Italy and the UK remains strong, with demand for authenticity and provenance growing. The challenge for companies like ours is to maintain stability, ensure supply continuity and manage costs, without compromising on standards.”

DIRECT RELATIONSHIPS

The weather is always an unpredictable beast, having a massive impact on the tomato sector.

“In recent years, working with tomatoes has become less straightforward than before,” said Mammafiore food specialist, Antonio Delli Franci.

“The climate has changed: very hot summers, periods of drought, followed by sudden and intense rainfall. This naturally affects quantity and quality.

“That said, areas like the Agro Nocerino-Sarnese remain exceptionally strong due to their natural balance

– but there is concern around water management and continuity. In the future, it will become increasingly important to work effectively in the fields and maintain a direct relationship with those who cultivate the tomatoes.”

Ultimately, it’s the versatility that makes it such a key ingredient.

“Tomatoes today are far more prominent,” continued Delli Franci. “They are no longer just a base but something that can transform a dish. This is evident in pizza and general cuisine: there is greater attention to the type, how it is processed and whether it should be used raw or cooked. A peeled tomato, passata or cherry are no longer interchangeable; each has a specific role. This represents a significant shift in mindset.”

Mammafiore’s approach is simple, starting with an excellent product.

“We work with tomatoes from the Agro Nocerino, which already offer an exceptionally high standard, and we strive to preserve that quality even after processing. Our range is designed for those who work daily: the products must be good but also consistent and reliable. For example, our peeled tomatoes are the most direct product we offer, as they are the fruit in its purest form, allowing you to control the final result.

“The relationship with producers is built over time, working together season after season. It is more about trust and continuity than volume. And the key is minimum intervention.

“With peeled tomatoes, I recommend passing through a vegetable mill rather than blending, so they do not oxidise and better retain colour and structure. And a pinch of salt is enough! Ultimately, this is the key: start with an excellent tomato and respect it,” concluded Delli Franci.

The cellar

Welcome to our new wine section. Every issue, we will feature expert opinion and product guidance, from red to white, seasonal trends, menu pairings and so much more. Saluti!

pink! In the

A glass of rosato is a go-to in summer but these food-friendly wines are finding a place at the table all year round!

FRESH ZIP

Once the temperature hits 20C in the UK, rosé sales soar. The first warmweather weekend is enough to send customers reaching for bottles of pink, says Waitrose. But the UK love affair is growing all year round. The latest report from the Wine and Spirit Trade Association (WSTA) shows rosé sales

Our new regular columnist, Melanie Leyshon DipWSET, is a wine and travel journalist. She writes for BBC Good Food, Olive and Sainsbury’s magazine and as LadySips on Substack.

rising 5% in value to £882m in the year to 2026 – proof that pink wine is no longer just a summer fling.

Italy can take its place not only in the sun, as it has an extensive pink portfolio. There’s a rosato for all occasions and each of its 20 wine-producing regions has enticing styles to bring to the table.

Pale Provençal rosés may have been trailblazers for the pink category but rosato has the edge. Its higher acidity makes it especially good with Mediterranean vegetarian cuisine.

This zip of freshness works with fullerflavoured dishes. A chilled glass of rosato can cut through the richness of creamy pasta, such as cacio e pepe and macaroni cheese. Rosato is the go-to for aubergine Parmigiana, pizza, vegetable lasagne, fried mozzarella balls and gorgonzola risotto. These wines cope with the high acidity of salad dressings and tomato-based dishes.

Many Italian regions showcase native grapes, while blending with international varieties. Tuscany, Sangiovese – the grape of Chianti and Brunello – produces wine with cherry flavours and vibrant acidity. In Veneto, they use Corvina – known for Valpolicella – for raspberry and wild strawberry-flavoured rosato, while Puglia and Sicily use Negroamaro and Nero

d’Avola, respectively, to create deepercoloured rosato with dark fruit flavours and a little more body and spice.

COLOUR FOCUS

People are wary of Italian rosato, believing the darker the colour, the sweeter the wine, which is not the case. This deeper pink is down to a short maceration – after crushing, grape skins soak with the juice for a few hours – before pressing and the wine being fermented to dry. This process extracts more flavour and texture.

Italy is strong when it comes to sparkling aperitivi, too. Pinot Nero (pinot noir) is the black grape variety used to make Franciacorta rosé. This traditionalmethod sparkling wine from Lombardy is more than a match for Rosé Champagne. It can be aged for a minimum of 24 months on the lees for non-vintage, 30 months for vintage and 60 months for the reserva.

For off-dry and fruity, Extra dry Rosé Prosecco is a go-to since the appellation was approved in 2020.

Rosato from the Italian regions:

Veneto

● Bardolino Chiaretto DOC Fresh, fruity rosato made from Corvina, Rondinella and Molinara grape varieties that are used to produce Valpolicella. A lighter colour with strawberry, floral notes and fresh minerality – a result of the volcanic and alluvial soils where it grows east of Lake Garda.

Pair with antipasti, salads of burrata, tomato and basil and light veggie pasta.

HOW TO SELL ROSATO

● Explain how it pairs well with plant-based dishes, due to refreshing acidity and fruity flavours.

● Serve rosato chilled but not so cold to mask the fruity flavours.

● Dispel the myth that darker rosato is sweet but dry and the darker colour gives them more flavour and structure.

● Outline that rosato comes in many styles and how it’s better value compared to heavily marketed, more expensive Provençal brands.

● Rosé Prosecco DOC Extra Dry Off-dry light fizz that can contain between 12-17g sugar per litre, suitable from aperitivo to dessert. Pair with spicy dishes or desserts.

Abruzzo

● Cerasuolo d’Abruzzo DOC From central east coast, made using the signature grape, Montepulciano. Darker in colour, structured and complex, with cherry and savoury notes. Pair with tomato-based vegetable pastas and pizza, just as you would Montepulciano reds.

Puglia

● Salice Salento DOC is a prominent appellation, famous for its rosato made from Negroamaro. These wines have great fruit concentration. Pair with Mediterranean grilled vegetables and spiced dishes.

Trentino-Alto-Adige

● Trentino DOC, Alto Adige AOC and Vigneti delle Dolomiti IGT produce rosato blends from indigenous grapes

Lagrein and Schiava blended with some Pinot Nero, for food-friendly rosés. In northern German-speaking regions, rosato is called kretzer.

Pair with tomato-based salads, creamy dishes and cheeses.

Tuscany

● Toscana IGT, Carmignano DOCG and other regional appellations. There are 100% Sangiovese rosati, or blends with Caniaolo, Merlot, Syrah and Cabernet Sauvignon. Carmignano DOCG produces Vin Ruspo, a distinct rosato that’s more structured. It can be a blend of Sangiovese, Merlot and Cabernet Sauvignon.

Pair with ribollita, tomato-based bruschetta, aubergine parmigiana.

Sicily

● Sicilia DOC, Etna DOC, and Terre Siciliane IGT. The largest island in the Med makes rosato from Nero d’Avola Frappato and Syrah, plus Nerello Mascalese grown mainly on Etna. Pair with caponata, arancini, tomatobased pizza and soft cheeses.

Enhanced purity

We exclusively caught up with two Italian wineries looking to make an impact in the UK, offering trail-blazingly authentic regional rose: La Genisia & Cantina Ventiventi.

RICH IN LIMESTONE

Rosé is a fascinating topic. For a long time seen as a middle ground between white and red, it had an informal reputation, with little attention given to origin or identity. It was associated with easy, seasonal drinking rather than a specific place or grape variety – but that’s all changed!

“People ask where it comes from, what grape is used and how it’s made,” said Rita Virdis, export manager at La Genisia. “We see an interest in rosé as a category in its own right.” And two prominent players offer different expressions of the same grape and territory.

“Our Classese Rosé reflects a new vision for Oltrepò sparkling wine. Rather than comparing to Champagne or other traditional-method bottles, our goal is to express what makes our area of Lombardy unique: freshness, verticality, salinity and a strong gastronomic character, all linked to our limestone-rich hillside vineyards.

A wine that is contemporary and Italian for its elegance.

“The still Pinot Noir Rosato follows the same philosophy. It is not conceived simply for summer but as a wine with texture and versatility. Ultimately, our strength lies not in following established styles but offering a clear identity and strong connection to place of origin.”

Both wines are made from Pinot Noir but what makes the La Genisia approach unique is the territory behind it, with Oltrepò Pavese considered Italy’s historic home of

Pinot Noir, yet relatively undiscovered internationally. It’s no surprise that it’s a vineyard with a storied reputation, considering its varied landscape near the majestic Apennine Mountains.

IN THE ZONE

While Italian food is hugely popular in the UK, the same can be said for the drinks sector. Consumer demand indicates curiosity around regions, with a penchant for lesser-known names if the taste is right.

“For us, that’s interesting,” said Virdis. “A lot of work we do happens before the wine even exists – zoning, vineyard selection and understanding each parcel. In the glass, it becomes fresh and drinkable but the complexity is in how it’s built.”

While La Genisia products are not yet present in the UK, the business believes its wines will appeal to consumers and professionals seeking authenticity, provenance and a genuine sense of place.

“We are not looking for just distribution. We want partners who enjoy building something. Importers, restaurants and merchants who want to explain wines – not just list them. Businesses with an insight into wines that are not yet fully ‘known’ but still have something to say.

“The UK is also a place where wine is communicated well, which makes it attractive for us. Great wines begin with great places. Oltrepoò Pavese is still relatively unknown in many international markets, so education and communication have become just as important as commercial distribution.

“For decades, the territory contributed to the development of Italian sparkling wine, yet it rarely communicated its own

identity directly. What we present reflects a new generation of producers wishing to place the territory itself at the centre of the conversation. Through long-term zoning studies, precision viticulture and vineyard selection, our objective is to express the diversity and potential of Oltrepò Pavese in a more transparent and authentic way.”

THE AUTHENTIC CHOICE

With considerable pressure across the industry, there is a sense of competition and standardisation, as producers and retailers meet price-sensitive demand. But curiosity around inspirational wine continues unabated.

“In this respect, Italy excels. The extraordinary diversity of our landscapes, climates, soils and traditions mean that wine has an almost unique ability to offer distinctive regional expression.

“And we don’t see any competitors. A consumer choosing rosé or sparkling wine in London today might be considering something from Provence, Champagne, England, Spain or Italy at the same time. For that reason, we believe success depends less on comparison and more on authenticity.

“Provence is still the reference point and that won’t change overnight but Italy is strong in rosé. For example, in the south, like Puglia, it has a tradition as a still wine – often expressive and tied to native grapes.

“In the north, it is closely associated with sparkling wine, especially where Pinot Noir plays a role, as in Oltrepò Pavese. Italy offers many rosé styles – and that’s the opportunity. Not to copy Provence but to showcase diverse expressions with strong local identity,” concluded Virids.

NO COMPROMISE

Another exciting player in the Italian rosé sector is Cantina Ventiventi. A young, family winery with a clear identity based in Modena, it only works with grapes from its own vineyards, focusing on organic production and sustainability.

“Our ambition is to offer a new expression of Emilia: wines rooted in our territory but interpreted with freshness, elegance and a contemporary approach,” said Riccardo Razzaboni, export manager and owner at Cantina Ventiventi.

“One element that helps us remain competitive is our full independence. The grapes surround the cellar and we manage the whole process internally, giving us control over quality and costs. We guarantee value without compromising identity or precision in any way.”

It’s a winery with particular interest in the UK market, which is so open to contemporary styles with a strong identity.

“Our Ventiventi Rosé is made with 100% Lambrusco di Sorbara, a native Modenese grape with natural acidity, minerality and moderate alcohol. Through the traditional method, we add elegance and structure, while keeping it vibrant and food-friendly.”

ELEGANTLY MODERN

The trend towards fresh, mineral, convivial and easy to enjoy wines doesn’t need to compromise on persistence and elegance. The key phrase is ‘gastronomic’, while gaining space alongside the richer styles already associated with Italy.

And exporting is a new and exciting path for Cantina Ventiventi.

“We started working with James Nicholson Wine, covering both Northern

Ireland and the Republic of Ireland,” continued Razzaboni. “For the rest of the UK, we are in advanced discussions with a potential importer that’s very strong in the HoReCa sector. We will reveal all once the partnership is confirmed!”

For a family winery, the right partners are essential. Importers, restaurateurs, communicators and specialists who understand the business philosophy.

“We approach the UK with humility, as we still have much to understand. But Italian wines are always attractive because of their diversity, regional identity and ability to offer something different. This is also the direction we follow at Ventiventi – starting from local grapes such as Lambrusco di Sorbara but presenting with a modern, gastronomic approach.

“Provence rosé is well recognised but there is space for Italian rosé, with its distinctive, territorial identity. While seen as convivial and easy, it combines pleasure and identity. In our Ventiventi Rosé, we keep the character of Lambruscos and rosé, while adding structure and depth through traditional methods,” concluded Razzaboni.

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SIMPLE &

The Compleat Food Group is the home of Julienne Bruno, where a range has been developed to fill key roles in the kitchen.

CLEAN

There’s a new chapter at plant-based cheese brand Julienne Bruno, having recently relaunched into both retail and foodservice following its acquisition by Harvey & Brockless, part of the Compleat Food Group. The awardwinning Collection 01 range is now back and available nationwide.

The brand has been carefully relocated to a new production facility, with recipes unchanged to ensure the same quality and taste chefs rely on.

“At the core of the range is Crematta, Superstraccia and Burrella, developed with a focus on simple, clean formulations and layered flavour,” said Helen Bowyer, commercial director – foodservice at The Compleat Food Group.

“It is made from soya and coconut oil, using live cultures and a bespoke fermentation process, alongside precise heating and cooling, for fresh products with distinctive texture and flavour.”

And each one has has a definitive role in the kitchen:

● Superstraccia is a rich, fresh curd, ideal for spooning over pizza or folding through pasta.

● Burrella offers a firmer bite with creamy interior, perfect for salads.

● Crematta is a lightly whipped, tangy spread suited to sauces, desserts and finishing dishes.

“From the outset, the brand’s philosophy has been ‘don’t imitate, create’. The aim was to move away from plant-based as a substitute and instead develop something familiar but new, rooted in gastronomy

and inspired by Italian classics. That thinking continues to shape the range today, with a strong focus on taste, texture and performance.”

CONSUMER SHIFT

Being able to create food that operators return to time and time again is a skill in itself, especially when you’re looking to fit a certain dietary label.

“That’s supported by chef-led craftsmanship, quality ingredients and attention to flavour and texture,” continued Bowyer. “The range is known for versatility and consistency in service, whether spooned over pizza, folded through pasta or used to finish a dish –

which is why it continues to build a strong following in foodservice.”

This is all happening alongside a clear shift in consumer expectations, around ingredient-led eating. Plant-based options need to feel less processed.

“There’s also a growing requirement for the same level of satisfaction as any other menu choice, rather than being a compromise. Chefs and diners often don’t realise Julienne Bruno products were plant-based, and in some cases even prefer them to non-plant-based versions. This translates into an opportunity.”

IN THE CLUB

Now, as part of the The Compleat Food Group alongside Harvey & Brockless, Julienne Bruno has significantly expanded reach and capability – able to supply nationwide, with strong distribution and established relationships across chefs and operators.

“We are also continuing to build partnerships at chef level. To support the relaunch, we hosted a supper club with Giuseppe’s Kitchen, bringing together chefs, customers and creatives over a series of Italian-inspired dishes from Burrella in antipasti to Crematta in tiramisu. It’s a great example of how we showcase the products through real applications and shared food experiences.

into new formats that work seamlessly in a kitchen environment. We are also looking to build on our work with chef partners through more recipe-led content, as well as social media collaborations and potential pop-up activations to bring the products to life.

“Looking ahead, we’re keen to keep working with chefs and operators who share our focus on quality and creativity.”

Ambition is the heartbeat of Julienne Bruno, with plenty of room for evolution.

“Our approach isn’t to replicate classic products but offer something that works naturally within those formats. When chefs use Julienne Bruno, it’s for the flavour, texture and how it performs in a dish. As a result, it becomes an addition to the menu rather than a compromise, which helps shift perceptions over time.

“We have a major focus on continued innovation across the rest of the year, exploring opportunities to extend the range

“And there’s another Meet the Makers event in London this September with Compleat and Harvey & Brockless. It’s a great opportunity to connect directly with chefs and operators, showcase the Group’s foodservice ranges and share ideas through live demos and menu inspiration,” concluded Bowyer.

Devotion to provenance

From

Pistachio Pesto to Artichoke & Garlic, the Seggiano product range brings pasta to life.

SLOW & TRADITIONAL

For more than 30 years, Seggiano has curated the finest selection of regional Italian specialty foods. Working exclusively with small, family-run producers who share a devotion to provenance and integrity, each product

is selected for its ingredients, quality and taste. Because of this attention to detail, each has its own charming story to tell.

“In 2026, we are continuing to build long-term relationships with producers to bring the nuances of regional Italian flavours to our customers,” said Winnette Winston, president and managing director of Seggiano.

“For example, we’ve expanded our best-selling pesto range. Few foods are as central to Italian home cooking as pesto – stirred through pasta, spooned over vegetables or dolloped on pizza. But there’s more to it than just basil.

“The word itself comes from pestare, meaning ‘to pound’. A nod to the traditional mortar-and-pestle method used to crush fresh ingredients into pastes. Across Italy, different regions put their own stamp on the idea. Our small-scale producers make each recipe the slow, traditional way, and we wanted our range to reflect all the different takes across the country. Most popular is Raw Basil from Piemonte, and in 2025 we launched Tomato & Almond Trapanese and Pistachio from Sicily, bringing the collection to seven in total.

“Ultimately, we want to create superior products that customers can feel: authentic

ingredients, no compromise and a respect for people and places behind the food.”

KEEPING IT LOCAL

The beauty of Italian food is simplicity and focus on natural ingredients, delivering taste and flavour. So, hitting those touchpoints in the competitive gluten-free sector is always a challenge.

“We stand out by investing in a product that cannot be beat,” continued Winston. “We treat gluten-free pastas with the same reverence as traditional options, with a strong team belief that life’s too short for dull flavour and stodgy consistency.

“They are also crafted in the artisan tradition, meaning they’re bronze drawn and slow dried at low temperatures to preserve flavour and texture, just as we d o for traditional pastas.

“On this note, we also have a new look

rolling out for our gluten-free pasta line in the coming months. It’s going to be very exciting to see this on the shelves!”

In terms of business partnerships, Seggiano works closely with UK small farm shops and delis.

“We appreciate that they have strong one-to-one relationships with their own customers, who may come in even multiple times a week and trust their guidance on what’s a must-buy. Investing

“OUR SMALL-SCALE PRODUCERS MAKE EACH RECIPE THE SLOW, TRADITIONAL WAY.”

even more in supporting these local shopping experiences is important to us.

GENERATIONAL PASSION

“While Italian food is of course delicious, it’s also the commitment to provenance and craft that people really crave. We have producers working in the family business for well over 100 years, who care about passing their passion on to next generations. You can taste that passion.”

When it comes to ensuring the plantbased offering is always hitting the mark, there is a a two-pronged solution.

“Firstly, as a team being hyper-aware of our Seggiano standards and only partnering with producers that share the same vision. Secondly, time spent in Italy with our producers is so valuable –being there at the facilities and on their acres of land where they’re growing fresh food is helpful through each season.

“We’re big on IRL relationships and always being in touch to nurture these important relationships, ultimately looking out for the highest quality for our customers,” concluded Winston.

Out of this world!

Tell us about the success of the business. It’s been a bit of a whirlwind, if I’m honest… but in the best possible way!

Over the past 12-18 months we’ve started to hit our stride. We kicked off the year with our Aldi launch in January, which was huge. We launched our singleserve Margherita Pizzetta in 1000 stores nationwide (that’s full distribution), selling over 120,000 units in just one month and breaking all sales records.

Growth has continued in Morrisons, following a successful exclusive launch of our new Pizzettas with them. Winning shelf space in meat-free right now is almost impossible so we’re incredibly proud. Now the future is focused on driving growth and innovation within frozen – without cannibalisation of our current sales.

And there are new listings, like our garlic bread hitting Asda shelves – 300

One Planet Pizza is a truly unique brand, slicing its way through the competition in a cut-throat market. Co-founder Joe Hill elaborates on plans for growth and expansion.

stores to be precise. After achieving consistent year-on-year growth and proving that we can outperform the big boys, this will mark our third SKU with Asda – alongside Peppernomi Pizza and Veg Tex Mex.

We also made it into the ‘NielsenIQ Million Club’ this year – joining fewer than 1% of UK companies that surpassed £1 million in retail sales for the very first time. If this isn’t a sign that there is still

an appetite for vegan pizzas, then I don’t know what is!

But what I’m most proud of is that we’re growing properly. Food & drink is notoriously tough. Margins are tight and getting to profitability is no small feat, especially for a challenger brand doing things differently and refusing to compromise. But we’re getting there, and doing it in a way that proves you can be successful and make a positive impact.

How is the plant-based sector looking?

There’s a lot going on and it’s a really interesting time to be in food.

We’re seeing a shift away from ultraprocessed alternatives towards more whole foods – tofu and tempeh are having a real moment again. Nutrient density is becoming a bigger conversation too. People aren’t just asking ‘is it plantbased?’ They’re checking if it’s actually good for them, tying into other big trends:

● Sourdough is booming (people love the clear, clean quality cue).

● Demand for healthier, simpler but still good-value products.

● Convenience continuing to rise (especially within frozen). And we’re keeping a close eye on the impact of weight loss drugs and how that’s changing habits. There’s growing demand for smaller portions and lighter meals, which fits perfectly with our new single-serve pizzettas.

Beyond that, we’re pretty obsessed with doing one thing really well. We’re not trying to be everything to everyone – just focusing on the best plant-based pizzas possible.

That means:

● Staying one step ahead on innovation (cue our single-serve Pizzettas).

● Always being number one on taste (See our Gold win in Vegan Food & Living magazine)

seriously as a brand. Yes, we’re here to make great food but to also have a bit of fun. The space theme, the alien mascot –it helps us stand out and bring in the next generation of pizza fans for the ride!

We win with our core vegan and veggie audience but we’re also appealing to flexitarians, and hopefully many of the 26% of UK households that avoid dairy for allergy or intolerance issues.

Who have you partnered with and who would you like to work with?

There’s also an obsession with protein – but I think think fibre will soon be talked about even more. That’s where plant-based brands like us are in a strong position, with products naturally higher in fibre and typically lower in fat, salt and sugar. And more premium pizzas are launching, with cues like sourdough, hand-stretched and real ingredients.

Shoppers are prepared to spend a little more – what retailers call ‘trading up’.

You’re in a competitive sector. How are you achieving cut-through?

Pizza is not a quiet category, so you’ve got to be sharp and agile.

● Adding value with things like sourdough, hand-stretched & real Italian tomato sauce Being competitive on price.

We also try not to take ourselves too

Partnerships are absolutely key for us, especially as a challenger brand in a category dominated by giants.

One we’re particularly excited about

One of our biggest things is building a personal brand alongside the business. I’ve shared a lot of our journey on LinkedIn and that’s been a powerful way to get on buyers’ radars and build trust before even walking into a meeting.

is with Green Vie, one of the biggest exclusively vegan cheese manufacturers out there. We’ve been working closely with them behind the scenes on what we genuinely believe could be the best product in this market. Proper melt, proper stretch and no sticking to your teeth. If we get this right (and we think we have), it’s a real game-changer.

Being a smaller, more agile business helps here. We can move quickly, test fast and bring new ingredients and products to market ahead of the bigger players. And having something totally unique like this cheese definitely helps open doors with buyers, creating excitement and buzz.

In the future, we’d love to work with more big brand and household names. For us, it’s now about getting non-vegans to try our pizzas – this is how we can grow the category and scale rapidly.

This means partnering with brands like Ben & Jerry’s or Little Moons. Getting our pizzas in front of shoppers already in the freezer aisle and likely open to trying

new things. Both of these bigger brands have great vegan options, so we know they have customers on the fence – these are the people we need to get in front of!

What about foodservice?

This is a big opportunity but we’re realistic about where we are, as a relatively small team managing a fastgrowing business. Historically, we haven’t had as much bandwidth as we’d like to really go after foodservice properly. That said, things are starting to shift.

Our launch with Aldi in January for Veganuary (our biggest ever, over 120,000 pizzas sold) has openedinteresting doors. We’re in conversations around potential own-label foodservice opportunities for a major retailer, which is hugely exciting.

We’re also using that success as a case study to go after opportunities across Europe. There’s a real gap in the market for someone to come in as the vegan pizza expert and help retailers and operators get their ranges right. It’s not as simple as finding a manufacturer to make a range of plant-based pizzas – we’ve seen this fail so many times over the past decade.

Between vegans, vegetarians, flexitarians and people with dairy intolerances, there’s a lot to navigate. That’s where we add real value – helping partners deliver the best possible products at the right price and positioned the right way. There is so much untapped potential and we’re just getting started.

What can we look forward to in the rest of 2026?

This is the fun part! Last year, we announced the UK’s first frozen, sourdough, vegan pizzetta range. It includes a single-serve margherita and the first frozen sourdough cheesy garlic bread. A proper plant-based side for pizza night.

The pizetta range is perfect for solo lunches, especially with more people working from home, and aligns with the demand for lighter meals. We’re also exploring how to expand beyond pizza.

A major constraint with frozen is simply freezer space, so we’ve been looking on frozen ready meals as a natural next step.

This is being driven by what buyers are telling us they need – healthier, convenient options that still feel a bit indulgent, catering to dairy-free, plant-based and flexitarian shoppers alike.

NEXT ISSUE COMING

AUG 2026

SPECIAL Drinks

Non-alcoholic, wine, menu innovation

FOCUS

Pizza/pasta schools

UK operators, expansion, teaching techniques

EXCLUSIVE

Italian bread

Focaccia, ciabatta, deli profiles, consumer trends

PREVIEWS

The London Food & Drink Festival/lunch Show! Speciality & Fine Food Fair

TEAM

Editor Alex Bell telephone 01291 636349 e-mail alex@jandmgroup.co.uk

Advertising Andrew Emery telephone 01291 636334 e-mail andrew@jandmgroup.co.uk

Production Gareth Symonds telephone 01291 636339 e-mail gareth@jandmgroup.co.uk

Subscriptions telephone 01291 636338 e-mail subscriptions@papa.org.uk

999 PIZZA TOPPINGS (UK) LTD.

Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH

Contact: Homayoun Aminnia Tel: 01708 558885 sales@999pizzatoppings.com

ALLIED MILLS LTD.

Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR

Contact: Chris Brown

Tel: 01375 363100

chris.brown@allied-mills.co.uk www.allied-mills.co.uk

ALPHIN PANS Oakdale Mill, Delph New Road, Delph, Nr Oldham OL3 5BY

Contact: Lexie Gledhill Tel: 01457 872486 sales@alphin.co.uk www.alphin.co.uk

BELLAVITA EXPO LTD

Unit 118, Brickfields, 37 Cremer Street, London E2 8HD Tel: 020 80376723 www.pizzapastashow.com

C.CARNEVALE LTD

Carnevale House, Blundell St, London N7 9BN

Contact: Luigi Carnevale Tel: 0207 607 8777 info@carnevale.co.uk Depots: Bedford, Huddersfield, Gateshead, Bristol, Glasgow www.carnevale.co.uk

The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is con dent in recommending them.

EURO PIZZA PRODUCTS BV

Smederij 13, Amstelveen 1185 ZR, The Netherlands

CASA JULIA LTD

11 Springwood Drive, Braintree, Essex CM7 2YN Tel: 01376 320269 info@casajulia.co.uk www.casajulia.co.uk

Contact: Stuart Stender Tel: 0031 347 38 88 stuart.stender@ europizzaproducts.nl www.europizzaproducts.com

FREIBERGER UK LTD

Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF

DANISH CROWN – TOPPING

Bommen 9, Thorning DK-8620 Kjellerup, Denmark

Contact: Kevin Peacock Tel: 07790 988121 KPEAC@danishcrown.com www.danishcrown-toppings.com

DAWN FARM FOODS

Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US

Contact: Bryan Murphy Tel: 01604 583421 info@dawnfarmfoods.co.uk www.dawnfarms.ie www.dawnfarms.ie/tmi-foods

Contact: Andrew Thorne Tel: 01775 767655 / 01775 767656 andrew.thorne@freibergerukltd.co.uk

FUTURA FOODS UK LTD

The Priory, Long Street, Dursley, Gloucestershire GL11 4HR

Contact: Rhian Kinman Tel: 01666 890500 rhian.kinman@futura-foods.com www.futura-foods.com

EURILAIT LTD

Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ

Contact: Nick Waring Tel: 07917 723776 nickwaring@eurilait.co.uk www.eurilait.co.uk

EUROSTAR COMMODITIES LTD

Eurostar House, Birds Royal Lane Brighouse, Yorkshire HD6 1NG

Contact: Danielle Bull Tel: 01484 320516 danielle@eurostarfoods.co.uk www.eurostarfoods.co.uk

G.R. WRIGHT & SONS LTD

The Pinnacles, Roydon Road, Harlow, Essex CM19 5GH Tel: 0208 3446900

Contact: James Wright sales@wrightsflour.co.uk www.wrightsflour.co.uk

INSURANCE PROTECTOR GROUP

B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

JESTIC Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU

Tel: 01892 831 960 info@jestic.co.uk www.jestic.co.uk

LAKESIDE FOOD GROUP LTD

The Courtyard, Ketteringham Hall, Ketteringham, Wymondham, Norfolk NR18 9RS

Contact: Gary Irvine Tel: 01603 813888 girvine@lakesidefoods.co.uk www.lakesidefoods.co.uk

LEATHAMS PLC

Units 10-12, The Circle, Queen Elizabeth Street, London SE1 2JE

Contact: Mr James Faulkner Tel: 07803937324 james.faulkner@leathams.co.uk www.leathams.co.uk

LEPRINO FOODS LTD

4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD

Contact: Lynne Utting Tel: 01606 810900 lutting@leprino.co.uk

MULINO CAPUTO

Corso San Giovanni a Teduccio, 55, Napoli, Campania 80146 Italy

Contact: Antonella Lardo Antonella@mulinocaputo.it www.mulinocaputo.it/en/

PAN’ARTISAN

Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX

Contact: Charlotte Kilduff Tel: 01730 811490

Charlotte.kilduff@panartisan.com www.panartisan.com

QUALITOPS (UK) LTD

Simon Scotland Road, Hardwick

Industrial Estate, Kings Lynn, Norfolk PE30 4JF

Contact: Lea Hall

Tel: 01553 772 522 admin@qualitops.co.uk www.qualitops.co.uk

SALVO 1968 LTD.

Unit 22 Bessemer Park, 250 Milkwood Road, Herne Hill, London SE24 0HG

Contact Name: Rosa Gibson Tel: 0800 122 1968 ciao@Salvo1968.co.uk

SILBURY Beaumont Road, Banbury, Oxfordshire OX16 1RH

Contact: Louise De Leon Tel: 01926 410022 sales@silbury.co.uk www.silbury.co.uk

STATESIDE FOODS LTD

Direct House, Lancaster Way, Wingate Industrial Park, Bolton BL5 3XY

Contact: Phil Goodall Tel: 01942 841200 Mobile: +44 7714999206 sales@stateside-foods.co.uk www.stateside-foods.co.uk

WHITWORTH BROS LTD

Victoria Mills, Wellingborough, Northants NN8 2DT

Contact: Gary Somers Tel: 01933 441000 enquiries@whitworthbros.ltd.uk

INDEXOFPRODUCTS

BEVERAGES

Beer

Carnevale Ltd.

Casa Julia

Co ee

Carnevale Ltd.

Casa Julia

Mineral Water

Carnevale Ltd.

Casa Julia

Soft Drinks

Carnevale Ltd.

Casa Julia

Wine, Spirits & Liqueurs

Carnevale Ltd.

Casa Julia

CHEESE, DAIRY & EGGS

Cheese

999 Pizza Toppings (UK) Ltd.

Carnevale Ltd.

Eurilait Ltd.

Futura Foods UK Ltd.

Leprino Foods Ltd.

Leathams PLC

Eggs

Futura Foods UK Ltd.

Leathams PLC

Mozzarella

Carnevale Ltd.

Eurilait Ltd.

Futura Foods UK Ltd.

Leprino Foods Ltd.

Parmesan

Eurilait Ltd.

Futura Foods UK Ltd.

DELIVERY & PACKAGING

Heated Pizza Delivery

Bag Systems

Alphin Pans

Pizza Lid Supports

Alphin Pans

DOUGH & PIZZA EQUIPMENT

Dough Trays

Alphin Pans

Pizza Accessories

Alphin Pans

Pizza Making Systems & Equipment

Alphin Pans

Pizza Ovens

Jestic

Pizza Pans

Alphin Pans

FISH & SEAFOOD

Other Fish & Seafood

Leathams PLC

FLOUR & BAKERY

Durum Semolina

Allied Mills

Carnevale Ltd.

Flour

Allied Mills

Carnevale Ltd.

Casa Julia

Eurostar Commodities

G.R. Wright & Sons Ltd

Mulina Caputo

Whitworth Bros. Limited

Premixes (Bread & Cakes)

G.R. Wright & Sons Ltd

FOOD WHOLESALERS

Eurostar Commodities

Leathams PLC

Salvo 1968 Ltd.

FRUIT & VEGETABLES

Chargrilled Vegetables

Carnevale Ltd.

Olives

Casa Julia Leathams PLC

INSURANCE

Insurance Protector Group

KITCHEN & SERVING EQUIPMENT

Baking Pans

Alphin Pans

Drinks Systems

Carnevale Ltd.

Fryers

Jestic

The Pizza Pasta & Italian Food Association, Engine Rooms, Station Road, Chepstow NP16 5PB Telephone: 01291 6363338 or email subscriptions@papa.org.uk

MEAT

Bacon

Dawn Farm Foods Ltd.

Leathams PLC

Beef

Leathams PLC

Lakeside Food Group

Chicken & Other Poultry

Leathams PLC

Ham

Carnevale Ltd.

Dawn Farm Foods Ltd.

Leathams PLC

Italian Meat & Sausages

Dawn Farm Foods Ltd.

Pancetta

Carnevale Ltd.

Danish Crown

Qualitops (UK) Ltd

Pepperoni

Carnevale Ltd.

Danish Crown

Dawn Farm Foods Ltd.

Qualitops (UK) Ltd

Salami

Carnevale Ltd.

Danish Crown

Dawn Farm Foods Ltd.

Qualitops (UK) Ltd

OILS & VINEGARS

Olive Oil

Leathams PLC

Silbury Marketing Ltd.

PASTA, POLENTA, GNOCCHI & RICE

Pasta (Dry)

Carnevale Ltd.

Casa Julia Leathams PLC

PIZZA DOUGH, BASES & CRUSTS

Dough Balls

Euro Pizza Products BV

Pan’ Artisan

Pizza Bases & Crusts

Pan’ Artisan

PIZZA SCHOOLS TRAINING

G.R. Wright & Sons Ltd

PIZZA TOPPINGS

Euro Pizza Products BV

Salvo 1968 Ltd.

Fish

Carnevale Ltd.

Fruit & Vegetables

Carnevale Ltd.

Meat

999 Pizza Toppings (UK) Ltd.

Carnevale Ltd.

Danish Crown

Dawn Farm Foods Lakeside Food Group

Qualitops

Silbury Marketing Ltd.

READY PREPARED

Prepared Pasta Meals

Freiberger UK Ltd.

Prepared Pizza (Chilled)

Stateside Foods Ltd.

Prepared Pizza (Frozen)

Freiberger UK Ltd.

Stateside Foods Ltd.

SOUPS, SAUCES, STOCKS & DRESSINGS

Pasta Sauces

Leathams PLC

Pizza Sauces

Leathams PLC

Silbury Marketing Ltd.

TOMATOES

Canned Tomatoes

Silbury Marketing Ltd.

Casa Julia

SunBlush© Tomatoes

Leathams PLC

Sun-Dried Tomatoes

Carnevale Ltd.

Leathams PLC

The Pizza Pasta & Italian Food Association is the trade body representing the UK Pizza, Pasta and Italian Food Association. The Association is given direction by a Management Committee comprising:

CHAIRMAN

Sunny Chhina (The Fat Pizza)

VICE CHAIRMAN

Phil Goodall (Stateside)

CONSULTANT

Richard Harrow

FROZEN PIZZA MANUFACTURER

David Jones (Pan Artisan)

PIZZA DELIVERY OPERATORS

Chain - Julian Durrant (Papa Johns)

Small Chain - Khalil Rehman (Caprino’s Pizza)

Independent

Katy Habibian (Village Pizza)

SUPPLIERS

Cheese

Nick Waring (Eurilait)

Mozzarella

Lynne Utting (Leprino Foods)

Meat

Bryan Murphy (Dawn Farm Foods)

Flour

Gary Somers (Whitworths)

Equipment

Richard Norman (Jestic)

Tomatoes

James Faulkner (Leathams)

Italian Wholesaler

Jay de Vito (Salvo 1968)

24

✔ Dualdecksforhigh-volumebaking

24x12"pizzasperbatch

Decks:3

✔ Electroniccontrolsforperfectresults

✔ 16.3KWthree-phasepower

✔ Compact&durablewith1-yearwarranty

Controls:Electronic Power:36kW(ThreePhase) Weight:612KG

Availablein4differentsizes

Self-chargingnanotechnologyallowsexcellentheatretention.

Bakes6x12”pizzasperbatch

Bakes 6 x 12” pizzas per batch

Touchscreen controls for precision baking .8KW three-phase power

Compact & durable with 1-year warranty

Touchscreencontrolsforprecisionbaking 8.8KWthree-phasepower Compact&durablewith1-yearwarranty

EVERYTHING YOUR PIZZA MENU NEEDS

A broad SuperTops topping range including pepperoni, bacon, ham, salami, pulled pork, spicy beef chunks and more